One-pot dishes are many people's go-to because they are super easy and require hardly any washing up.

Chicken casserole is a classic winter dish, and super versatile, with any vegetables suitable.

The notes of this recipe on BBC Good Food said: "A light and quick chicken and vegetable stew that can be whipped up in less than an hour."

This recipe serves four people but portions can be easily frozen for a meal at a later date.

It also has more than 140 five-star ratings on BBC Good Food with many claiming this is the perfect winter stew to cook.

Eight bone-in chicken thighs, skin pulled off

One tablespoon of oil

Five spring onions, sliced

Two tablespoons of plain flour

Two chicken stock cubes

Two large carrots cut into batons

400g new potatoes, halved if large

200g frozen peas

One tablespoon of grainy mustard

A small handful of fresh herbs

Put the kettle onto boil and then fry the chicken thighs in the oil within a casserole dish.

Stir in the whites of the spring onions once brown along with the flour and stock cubes until the flour has disappeared.

Then, gradually stir in 750ml of hot water from the kettle. Throw in the carrots and new potatoes, bringing to a simmer. Cover and cook for 20 minutes.

Take off the lid and simmer for 15 minutes before adding the frozen peas for five minutes.

Season to taste and then stir in the mustard and the green spring onion bits.

Top the casserole with some fresh herbs and serve in bowls straightaway.