When you need a dinner that’s easy to construct and doesn’t create a war-zone in the kitchen, try this. Succulent chicken and lovely, soft vegetables that mash into the warm, comforting sauce. Yum!

Serves 4.

900g skinless, boneless chicken thighs, all visible fat trimmed off

1 tsp sea salt and freshly ground pepper

1 tbsp smoked paprika

1 tbsp olive oil

2 garlic cloves, minced or crushed

1 medium onion, finely chopped

250g baby potatoes halved or quartered

250g baby carrots or standard carrots cut into chunks

2 tbs flour

400ml chicken stock

1 tbs fresh thyme plus extra to garnish

Arrange the chicken on a plate and dredge with the paprika and seasoning, toss to coat well and leave for a minimum of 30 minutes to marinade.

In a large shallow frying pan, heat the oil over medium-high heat. Add the chicken and cook until nicely browned, about 2 minutes on each side or until the pan releases the chicken without sticking. Transfer the chicken to a plate.

Add the garlic and onion to the frying pan, stirring until softened and fragrant then add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.

Gently whisk the cornflour into the stock and gradually pour into the pan. Bring to a boil, stirring frequently.

Return the chicken to the pan and bring to a boil.

Cover the pan, reducing the heat to medium-low, and simmer for 30 minutes and until the chicken is cooked through and the vegetables are soft.

Stir through the thyme, season to taste and serve with the extra thyme on top.