Heat oil in a large, flameproof casserole dish or large frying pan to medium heat (I used 2 frying pans for this step). Season chicken thighs and brown and seal on both sides for few minutes each. Remove and set aside (I just put them in the casserole dish I was going to cook them in) Preheat oven to 200ºC fan oven.
Add the onion, garlic, carrots, and potatoes to the pan, and cook, stirring, for around 10 minutes. Add the tomato and dried herbs and cook for further 5 minutes, stirring occasionally. While the vegetables are cooking, chop the chicken into bite sized pieces and put back into casserole dish.
Stir in the flour, cook for 2min, then pour in the stock and simmer for a few minutes (I heated up the chicken stock in one of the frying pans I had used to cook the chicken to save having to wash another dish). Season to taste, then pour over the vegetable/broth mixture. Add peas, zucchini and broccoli.
Cover and cook in the oven 1 hr until the chicken and vegetables are cooked through and the sauce is piping hot and thickened. Serve in bowls with a sprinkle of chopped parsley.
