Ingredients:

1kg chicken chops (skin left on)

500gm small white and brown mushrooms

2 tbsps olive oil

10 tbsps plain flour

1 medium brown onion, sliced

4 cloves of garlic, finely chopped

6 slices of bacon, chopped

120g baby spinach

2 medium carrots, quartered lengthwise in 2-3cm lengths

8 small potatoes

2 tsps corn flour

½ cup cream

½ cup chicken stock

1 tbsp fresh thyme, chopped

¼ cup lemon juice

2 tsps water

Method:

1. Coat chicken pieces in flour. Heat oil in a large non-stick fry pan and add chicken in batches. Cook on both sides until skin browns, and chicken is tender. Remove chicken from pan and set aside.

2. Bring water to boil and add potatoes and carrots. Boil for 20 minutes and then remove from heat. Drain water and set vegetables aside.

3. In the same fry pan used to cook the chicken, add onion, garlic and bacon and fry until fragrant. Next, add cream, chicken stock, thyme, spinach, mushrooms and blended corn flour and water. Stir and allow it to simmer until sauce thickens slightly.

4. Add chicken back into pan and allow it simmer for a few minutes. Next, add in carrots and potatoes and allow to simmer for a further 15 minutes. Remove from heat and serve!