This is a really easy recipe that can be expanded as needed to feed as many or as few people as you have around. Change the herbs and vegetables used according to what is in season to ring the changes.

Chicken thighs
Peeled carrots - cut in long slivers
Cleaned leeks, cut lengthways
Apple juice
Seasonings

Take enough skinned chicken thighs, peeled carrots cut into slivers, and an equal amount of prepared leeks. Melt a good knob of butter in a cast iron casserole dish; brown the chicken joints, then add the leeks and carrots. Cover with apple juice and season well with salt, freshly ground black pepper and thyme. Cover and simmer gently till the meat falls from the bones. Thicken the sauce with cornflour as needed and serve with jacket potatoes.

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