All Food Recipes

Ingredients:
3 tbsp plain flour
Salt
Ground black pepper
8 medium chicken thighs
2 tbsp vegetable oil
175 g shallots, peeled
225 g baby carrots, scrubbed and trimmed
1 spring each of fresh parsley, thyme and oregano
1 bay leaf
300 ml chicken stock
300 ml dry white wine
175 g baby corn, halved widthways
100 g frozen peas

Method:
Place the flour an a large and season with salt and pepper. Toss the chicken in seasoned flour till coated.
Heat the vegetable oil in a large saucepan, then fry the coated chicken for eight 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.
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.
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 five minutes, or until chicken is tender and cooked through.