Preparation
- Preheat the oven 190C/170C Fan/Gas 5. Season the chicken all over with a little salt and lots of black pepper.
- Heat the oil in a large casserole pan over a medium heat and fry the chicken for 7–8 minutes, until it is nicely browned. Transfer to a plate.
- Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4–5 minutes, or until lightly browned, stirring regularly. Add the carrots and flour and allow to cook out for another 2 minutes.
- Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.
- Place in the oven and cook for 30 minutes. Take out of the oven and return to a low simmer over medium heat and stir in the peas. Allow the peas to cook for 2 minutes.
- Serve with buttery mashed potatoes.