8 skinless chicken thighs, bone in
16 ounces (450 g) fingerling potatoes, halved
2 tablespoons flour
1 tablespoon Dijon mustard
2 chicken bouillon (stock) cubes
1 bunch scallions, chopped
2 tablespoons olive oil
2 carrots, roughly chopped
7 ounces (200 g) frozen peas
1/2 bunch fresh parsley
1/2 bunch fresh dill
1/2 bunch fresh thyme
3 cups (700 ml) hot water
Bring a pot of salted water to a boil. Parboil the fingerling potatoes for 10 minutes, or until almost tender. Preheat the oven to 450 degrees Fahrenheit (220 degrees Celsius).
Heat the olive oil in a large frying pan. Place the chicken thighs into the pan to brown on both sides. While the thighs are browning, stir in the scallions, bouillon cubes and flour. Stir loosely until no lumps are left and the thighs have browned.
Place the chicken thighs into the bottom of a 4-quart casserole dish, and scrape the flour-boullion mixture over the top. Place the carrots and peas along with the Dijon mustard into the dish, and spread the fingerling potatoes around the dish.
Pour the 3 cups hot water over the top, mixing in the flour and bouillon as you pour.
Chop the parsley and dill together on a chopping board and pick the leaves off of the thyme. Gently mix the herbs together. Place half of the herb mixture on top of the chicken thighs. Stir gently to combine.
Place the casserole, covered, into the oven for 25 minutes, or until the fingerling potatoes are cooked through and tender.
Remove from the oven and top the casserole with the remaining fresh herbs.