Debone and skin the chicken thighs
Put a knob of butter in a pan and add onions, saute them until soft. Add chicken thighs to onions to brown off, once browned remove chicken thighs from pan.
To the onions add raw new potatoes and carrot and place chicken thighs back on top of the raw ingredients. Cover all ingredients with chicken stock and cook on a medium heat for 20 minutes.
In the last 10 minutes add the peas and sweetcorn. Once peas and sweetcorn are cooked serve in bowls and enjoy.
Tips: It's very much a recipe you can make up then leave to its own devices. Also particularly nice blended into a soup and this still leaves us a veggie soup portion fro work the next day. Can be made bigger or smaller depedent on servings needed
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