Prep time: 10 mins Cooking time: 30 mins Serves 4
2 tbsp sunflower oil 4-6 chicken thighs 1 onion, chopped 2 tbsp flour 300ml chicken stock 10-12 baby potatoes, sliced 1 large sweet potato, peeled and chopped 1 tsp dried thyme METHOD 1 Heat oil in a pan and brown chicken pieces on both sides. Remove and set aside. 2 Sauté onion in same pan. Add flour and stir for a minute. Remove from heat and stir in stock a little at a time. Return to heat and add chicken, baby potatoes, sweet potato and thyme. 3 Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken and potatoes are cooked. Stir to prevent burning.