This recipe is a timeless classic in my family. It works so well on cold nights, we use it when we go camping at Halloween every year and if ever someone’s not well, a big bowl of this perks them right up. Best bit – toss it all in and let it cook.
Serves 6-8 (or 4 with leftovers for lunches)
- 1tbsp oil
- 8 chicken thighs
- 1.5kg potatoes, quartered
- 2 bay leaves
- 1ltr chicken stock
- 100g peas
- Heat the oil in a big pot and toss in the chicken. Let cook for five minutes until it begins to brown.
- Add everything else and bring to the boil. Pop on a lid and let simmer for 45mins-1hr.
- Give it a quick mash to break it up a little more and if you like your thicker, let it simmer with the lid off for a while longer.