1 chicken thigh, de-boned.
4 Charlotte potatoes, roughly chopped.
1 spring onion, roughly chopped.
2 mushrooms sliced.
Half a chicken stock cube.
50ml water.
1 tsp dijon mustard.
Olive oil.

Season and pan – fry the chicken, skin-side down over a medium heat in a splash of olive
oil.
Meanwhile soften the potatoes in a microwave for 1 minute. (Or boil for 5 minutes).
After about 5 min, or when the chicken skin is nicely browned, turn and continue to fry for
another 5min.
When the chicken is almost cooked, add the spring onion, mushrooms and potatoes to the
pan and continue to fry for a few minutes.
At this point, crumble in the stock cube, add the water and simmer for a few minutes before
adding the dijon mustard.
Stir and continue to simmer for a couple of minutes, reducing the sauce slightly, then serve.