Instructions

1. Gently remove the skin of the chicken then place them a large, non-stick, frying pan and cook them over medium heat until golden and crispy.
2. Meanwhile remove the bones of the thighs and put these into the pan. Chop the meat into 2cm pieces.
3. Transfer the crispy skins to a plate and let them cool then add the meat to the bones in the pan and cook for 5 minutes, or until golden, stirring occasionally.
4. Meanwhile, cook the noodles according to the packet instructions, then drain, reserving a cupful of the cooking water. Snip the noodles, using scissors, into approx. 5cm pieces.
5. When the chicken meat is brown, add the Worcestershire sauce and chilli jam, stir for a minute, then then add the mangetout and noodles. Add a splash of the reserved cooking water, then cook for 2-3 minutes, until the mangetout is tender.
6. Taste and season with salt & pepper to your liking.
7. Finely chop the crispy chicken skin and crumble it over the dish.
8. Serve it with soya sauce and chopped herbs.