Chilli flakes, salt, pepper – all to your taste

Thyme, parsley (chopped) – whatever you have handy/prefer

METHOD

Heat up olive oil in large saucepan. Chuck in chicken pieces for 5 mins. Add veg and cook for another 3 mins. Add chilli flakes, salt, pepper, Telma and handful of herbs and enough water to cover all ingredients. Bring to boil. Then simmer for at least one hour on very low heat – I put on a lid on and stick it in bottom of Aga or in a 150 degree oven. Let it cool and take out the chicken thighs with slotted spoon, remove bones and return chicken meat to pan. When ready to serve, add noodles if liked, reheat (thoroughly ie bring to the boil) and serve sprinkled with masses of freshly chopped parsley. Freezes well. Will keep, once cooled, in fridge for a few days. Sometimes I add cannellini beans. Sometimes eat it with boiled rice. Sometimes add pasta. Sometimes add puy lentils. It is a family favourite – just as well, I make it once a week in the winter!