Chicken, Leek and Tarragon Stew

Heat 1 tbsp of oil in a large pan over a medium-high heat. Mix the flour with ¼ tsp of salt and pepper, dip the thighs in and pat off any excess flour. Add to the pan and allow to colour for 3-4 mins on one side, turn over and cook for 1 min and then remove. Tip: The flour will help to tenderise the chicken and thicken the sauce later.

Boil a large pot of water with ¼ tsp of salt. Peel the potatoes and cut into (roughly) 2cm cubes. Cook the potatoes over a medium heat for 15-20 mins until you can easily slip a knife through them.

In the same pan that you cooked your chicken, turn the heat down to medium and add the onion, carrot and garlic, allow to soften for 4 mins. Tip: If the pan goes too dry add a drop of water. Return the chicken along with the chopped leek, the stock pots and 500ml of water. Cover with a lid and cook for 10 mins, remove the lid and allow the sauce to reduce by half.

When the potatoes are cooked, drain and mash. Add 5 tbsp of milk, ¼ tsp of salt, pepper and a tbsp of butter (if you have some in the fridge).