Ingredients

8 chicken thighs
2 tbsp plain flour
1 tbsp olive oil
8 rashers streaky bacon
chopped
400ml stock
500g bag baby new potatoes
halved
200g pack full fat soft cheese
200g broad beans
podded
200g sweetcorn
(frozen, fresh or from a can)
200g cherry tomatoes
halved

Method
step 1
Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.

step 2
Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins.

step 3
Make sure the chicken is cooked and the potatoes are tender, then stir in the cheese, the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.