Chicken Stew

Meanwhile, halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Remove the root and dark green tops from the leek, cut in half lengthways and thinly slice into half moons. Peel the carrot and remove the top and bottom, then cut in half lengthways and chop into ½cm cubes. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Heat a splash of oil in a large frying pan over medium-high heat. In the bowl, mix the flour with a pinch of salt and some black pepper, dip the chicken thighs into the flour and pat off any excess. Add to the pan. Fry for 3-4 mins on one side. Turn over. Fry for 1-2 mins more then remove from the pan. TIP: The flour will help to tenderise the chicken and thicken the sauce later.

Add the onion, garlic, leek and carrot (add a little oil if the pan is dry) to the pan and turn the heat to medium. Cook for 4-5 mins, until soft. Add the cider vinegar. Stir and allow it to evaporate. Return the chicken to the pan along with the chicken stock pot and the water (amount specified in the ingredient list). Cover with a lid. Cook for 10 mins. Remove the lid and simmer until the sauce has reduced by half.

Once the potatoes are drained, pop them back in the pan. Add the milk, a pinch of salt, a grind of black pepper and a knob of butter (if you have some). Mash until smooth.