Chicken and Spring Vegetables Recipe
One-dish Meal Recipes

Ingredients

3 tbsp


8
2 tbsp 
175 g
225 g
1
1
300 ml
300 ml
175 g
100 g

plain flour
salt
ground black pepper
medium chicken thighs
vegetable oil
shallots, peeled
baby carrots, scrubbed and trimmed
sprig each of fresh parsley, thyme and oregano
bay leaf
chicken stock
dry white wine
baby corn, halved width ways
frozen peas

Method:

1. Place the flour on a large plate and season with salt and pepper. Toss the chicken in seasoned flour till coated.

2. Heat the vegetable oil in a large saucepan, then fry the coated chicken for 8 minutes on a high heat, turning, until lightly golden all over. Lower the heat and add the shallots and carrots to the pan. Continue to cook for a further three minutes.

3. Using a clean piece of string, tie together the fresh parsley, thyme, oregano and bay leaf, then add to the pan. Pour in the stock and wine, bring to the boil, then cover and simmer for 45 minutes.

4. Stir in the baby corn, then cover the pan again and cook for a further five minutes. Stir in the frozen peas, then bring back to the boil and simmer the hot pot, uncovered, for a further 5 minutes, or until chicken is tender and cooked through.