Chicken thighs (4 pieces)
1 lg. carrot, sliced (3/4 c.)
3/4 c. broccoli, in sm. pieces
1/4 c. spring onions
1/4 c. mushrooms
2 tbsp. olive oil
Salt & Pepper to taste

Skin chicken thighs. Brown in olive oil in frying pan. Add the vegetables to the chicken in the pan and simmer for 1/2 hour until all is tender (add a little water if needed). Season with salt and pepper.