Chicken Casserole

8/10 bone-in chicken skinned thighs
2 chicken stock cubes
5 spring onions sliced
200g peas
2 large carrots batons
400g potato halved
Handful fresh soft herbs
1 tbsp oil
2 tbsp plain flour


Fry the thighs in oil in a casserole dish until brown. Add the spring onion and flour with stock cubes until the flour disappears, then gradually stir in 750ml hot water. add the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.Take off the lid and simmer for 15 mins Add in the peas. Season with herbs.