You know when you just fancy some gravy in your life but want to do something a little bit more jazzy than the usual? Well this is the result of that kind of feeling.

Serves 2

• 6 Chicken Thighs
• 1 Chicken Stock Pot
• 1 tbsp Bisto
• 6 Salad Potatoes
• 1/2 Fennel Bulb
• 1 Red Onion
• 125g Asparagus
• 1 tbsp Honey
• 1 tbsp Whole Grain Mustard
• 1 tsp English Mustard
• 250ml water

Start off with the chicken, heat the oven to 200c and then put the chicken into a large roasting tray. Season the chicken liberally with salt and pepper and then roast for around half an hour. Once done take them out of the oven and let them rest.

For the vegetables, finely slice the onion and the fennel and cut the potatoes into 6 sections like you are making mini wedges. Put them all on a baking tray aside from the asparagus and roast with a little oil until crispy.

While the vegetables cook, drain the juices from the chicken and add them to a pan with the stock pot. Add the water and bring to the boil. once boiling and the stock pot has dissolved, add the honey and mustard, turn up to a high heat and reduce by about a quarter.

Once the vegetables are nearly cooked, add the asparagus to the top of them and return to the oven for about 5 minutes. At this point add the Bisto to the gravy to thicken it.

Finally put it all together. Vegetables topped with the thighs and then drizzle the gravy over the top, sit down and enjoy!

PG