Mix the flour and 1 tbsp of chicken stock powder in a bowl. Dip the chicken thighs in the flour mix, coating both sides. Heat some olive oil in a large pan and brown the chicken on both sides, then remove and set aside.

In the same pan, throw in your diced carrots, celery, onions and garlic. Cook until starting to soften (about 5 minutes).

Add the thyme, sun-dried tomatoes, tomato paste and the second tbsp of stock powder. Stir everything together until it smells amazing!

Pour in the water and cream, then stir through the diced potatoes. Nestle your browned chicken thighs back in, pop on a lid and let it simmer for 15–20 minutes, or until the potatoes are tender.

And that’s it—creamy, dreamy chicken stew done in one pan!