#dinnerinsperation

Warming and hearty, perfect for a cold winters night. Serves 2. 539 Cals per serving. 

Ingredients - 

1 cup of peas

1 chicken stock cube

3/4 medium sized potatoes

280g diced chicken thigh

8g plain flour

1 leek

1 pack green beans

1 tbsp red wine stock

Cheddar cheese

Step 1- Chop your potatoes into medium sized wedges ( no need to peel) and place in a saucepan of boiling water. Once cooked, drain and place back in the saucepan off the heat until later. ( the potatoes are cooked when you can easily put a knife through them )

Step 2- heat some oil in a pan, once hot, add your chicken. Once the chicken has started to cook, tip in the flour and coat the chicken. 

Step 3- Add the peas to the chicken. Trim the root off the leek, then slice and add to the chicken. Trim the green beans and add those to the chicken as well.

Step 4- Add in the red wine stock pot, chicken stock and 150ml water. Leave to cook until the sauce is thick, your chicken has cooked through and your veggies are soft. 

Step 5- Add a splash of milk, a knob of butter to your potatoes and mash. Grate as much cheddar cheese into it as you like and stir through.