glug of olive oil
1kg new potatoes, halved lengthways
4 chicken thighs, skinned and boned (up this quantity for the very hungry)
6 shallots, peeled
50g pancetta, cubed
4 carrots, quartered
mug of frozen peas
300ml chicken stock
1 tbsp cornflour, mixed with 2 tbsp cold water
Oven at 200 C fan
Stir oil and potatoes in a large oven proof roasting dish, roast for 20 mins, stir
Add chicken, shallots, pancetta, carrots, stir, roast for a further 20 mins, stir
Add chicken stock, cook for 10 mins, stir
Add cornflour mixture, stir, cook for 5 minutes
Add peas and time for a final five minutes, stir
Serve with another vegetable, we chose baby corn, of course ...
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