1: Pop the oven on at 180C.

2: Start by peeling the onion, carrot and potatoes and then chop them into bite-size chunks. Peel and roughly chop the garlic

3: Heat the vegetable oil in a large deep ovenproof pan. Once hot, add the chicken thighs and cook for 4-5 minutes on each side until golden brown. Pop these on a plate and set aside.

4: Into the same pan, add the onion and cook for 1-2 minutes until it starts to turn golden. Add the garlic and give it a stir, then pop the carrot and potatoes in too. Cook for a few minutes until the veg is starting to soften, then add the chicken thighs back to the pan.

5: Pour the tin of chicken soup into the pan, and then add 2 mugs of water to cover the chicken. Bring it to the boil so it starts to bubble, then cover the pan with a lid or a piece of foil and put it in the hot oven. Cook for 40-45 minutes until the chicken thighs are cooked all the way through and the sauce is thickened.

6: Remove the pan from the oven and stir the peas into the stew, then cover again with the lid or foil and leave it to sit for 5 minutes, then spoon into bowls to serve.