This is comfort food at its best! Caroline made this the other evening for movie night, I added some of my Very Hot Sauce you might want to try it both ways.

Serves 2 -3  – 15 mins prep – 30 mins cooking time

• 6 chicken thighs boneless and skinless
• 4 Tbsp of plain flour
• 3 teaspoons of Marigold vegan stock powder
• 1 red pepper
• 2 large portobello mushrooms
• 3 medium sized tomatoes
• A  good splash of olive oil
• A few sprigs of fresh thyme
• ¼ tsp black pepper
• 1 cup of hot water
• 2 large white potatoes for mashing
• 2 oz strong grated cheddar cheese

Chefs Tip: If you want a spicy hot version then add ½ – 2 teaspoons of my Very Hot Sauce  at the end of cooking

1. Wash and peel the potatoes, chop and put into cold water in a lidded saucepan, leave to one side ready to cook
2. Put the flour onto a flat plate with the stock powder and the black pepper, mix well
3. Roll the chicken thighs in the flour mix,  set to one side
4. Put a good splash of oil into your fry pan and heat through until it sizzles if you drop a few grains of flour in
5. Carefully put the chicken pieces into the pan, make sure there is enough room around each piece to allow you to turn them over easily.
6. Turn a few times and repeat this with all the chicken until golden brown on both sides, if you need more oil then add.
7. Put the chicken pieces onto a plate and put to one side
8. Turn the potatoes onto cook, bring to boil and simmer until soft
9. Whilst the potatoes are cooking chop up the mushrooms tomatoes and red pepper
10. Put a little more oil into the pan and put your chopped veg with any remaining flour that you have from the plate
11. Mix carefully until the oil and the vegetables soak up the flour
12. Cook for 2/3 minutes on a high heat without burning, stirring all the time
13. Add in a cup of boiling water slowly, keep stirring all the time until the four mixture is blended with the water to make your sauce
14. Return the chicken to the pan and gently stir into the mix
15. Add the fresh thyme
16. Turn the heat right down, put the lid on the pan and simmer for 20 minutes
17. As soon as your potatoes are cooked, drain and retain some of the cooking water.
18. Mash the potatoes and cheese together and taste for salt & pepper
19. If the potato mix is a little dry add some of the cook water.
20. Check your chicken by cutting the thickest piece to make sure it is fully cooked through, remove any sprigs of thyme and taste.

Serve and enjoy!