This rich and delicious one pot is just the thing for winter. Double up the ingredients and make a batch for the freezer, too.

Serves: 4
Ready in: 1hr

Ingredients

• 2 tbsp olive oil
• 500g pack skinless, boneless chicken thighs, chopped into large chunks
• 200g pack Co-op Chestnut Mushrooms, sliced
• 2 small onions, finely diced
• 2 carrots, diced
• 3 garlic cloves, finely chopped
• 1 ½ tbsp plain flour
• 600ml chicken stock
• 1 tbsp mustard
• 2 tbsp Co-op British Double Cream
• Handful fresh parsley, finely chopped (optional)
• Squeeze of lemon
• Mashed potato or rice to serve

Method

1. Heat half the oil in a large casserole pot, then add the chicken and fry (in batches if needed), for about 10 mins, until browned. Scoop out and set aside. Add the remaining oil and repeat with the mushrooms, cooking until browned. Scoop out and set aside.
2. Add the onion and carrot to the pot, along with a splash more oil if needed. Scrape up the bits from the bottom of the pan, stir and cook for 5-7 mins until softened. Add the garlic and cook for 1 min, then stir in the flour with a pinch of salt and cook for 2 mins more.
3. Add the stock to the pan, stirring to scrape up the bits from the bottom of the pan again. Add the chicken and mushrooms back to the pan, then stir in the mustard and cream. Simmer for 20-25 mins until everything is tender and the chicken is completely cooked through. Finish with some fresh parsley (if using) and a squeeze of lemon. Serve with mashed potato or rice.