Brown chicken stew
I use boneless skinless thights (only type you can get in Belgium).
Chop thighs into pieces and fry in olive oil/butter/sunflower oil until faintly brown. Remove from pan. Put in veg of choice (I use sliced leeks, carrots, onions, courgettes /whatever I have) and cook until softened. Put in flour to soak up liquid and stir it around and cook until the flour is brown. Pour in stock of your choice (and I put in some white wine if I have it) to make a sauce, stirring until there are no flour lumps in the sauce. Put the chicken back in and stick in the oven until the chicken is cooked (at about 180), or leave it to simmer on the stove. I add some fresh thyme (if my plant is alive) or dried oregano at this point as well.
I also add frozen sweetcorn towards the end, and sliced mushrooms. I have also wilted spinach into it, but ds doesn't like spinach, so not often.
I've been making this for so long, that I've lost the recipe, so it's by the mark one eyeball for how much stock etc.
I sometimes add a dash of tabasco, some soy and worcester sauce if I'm feeling I want a bit more heat in it.
It freezes well, and is great with jackets or mash. I serve it with peas/beans, and ds eats it quite happily and doesn't moan about the veg (I thought by almost 13 he's have got over green is poison, but not so).