1-pot chicken casserole


  • 8 chicken thigh, bone-in, skin pulled off and discarded
  • 1T oil
  • 5 spring onions, sliced
  • 2T plain flour
  • 2 chicken stock cubes
  • 2 large carrot, cut into batons (no need to peel)
  • 400g new potatoes, halved if large
  • 200g frozen peas
  • 1T mustard (grainy)
  • small handful fresh soft herbs, chopped (like parsley, chives, dill or tarragon) 


  1. Fry the chicken thighs in the oil in a casserole or wide pan with a lid to quickly brown. 
  2. Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears.  
  3. Gradually stir in 750ml hot water from the kettle. 
  4. Throw in the carrots and potatoes, bring to a simmer. 
  5. Cover and cook for approximately 20 minutes.
  6. Remove the lid and simmer for a further 15 minutes.  Add the peas for continue cooking for another 5 minutes. 
  7. Season, stir in the mustard, green spring onion bits, herbs and some seasoning.