Easy one-pot chicken casserole

broth budget casserole cheap casserole chicken on the bone chicken pieces chicken stew chicken thighs easy joint a chicken one-pot quick simple spring chicken stew

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Source

Ingredients

8 bone-in chicken thighs, skin pulled off and discarded

1 tbsp oil

5 spring onions, sliced

2 tbsp plain flour

2 chicken stock cubes

2 large carrots, cut into batons (no need to peel)

400g new potato, halved if large

200g frozen peas

1 tbsp grainy mustard

small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

Method

Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.

Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.

Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.

Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.

Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.