Fry the chicken thighs in the olive oil for about 4 minutes per side starting from the skin side. Add a little salt before turning.
Remove from the skillet and set aside. Don’t worry if they are not fully cooked, they are going to be cooked furthermore.
In the same skillet add the onion and fry for about 5 minutes until it gets soft. If there’s a lot of chicken grease, remove some before adding the onion.
Add the carrot and the rosemary and fry for another 4 minutes.
Slowly add half of the stock, and using a spatula, scrape the bottom of the pan to loosen up all the goodness from the chicken residues. It will make the sauce more delicious.
Add a knob of butter and the rest of the stock.
Mix the cornflour with some cold water and add it to the pan. This will thicken the sauce.
Give it a good stir and add the peas/green beans.
Add the chicken back to the pan, and add a little salt & pepper.
Bring to a boil then lower the heat to minimum.
Here you have two options, or simmer it over the stove for about half an hour, or if you have an oven-proof pan, place it in a hot oven for about 30-40 minutes until piping hot.
Serve with baked or mashed potatoes and some vegetables of your choice.
The beauty of this dish is the rich sauce. You normally will have some left-over.
The day after, I like to mix it with some cooked macaroni, add a couple of eggs and mix well.
Put it in an oven dish and sprinkle some parmesan on top.
Bake until nice and golden. You have another delicious meal.
Enjoy!