1. Warm the oil in a large saucepan over a medium heat. Add the chicken and cook for 3 to 4 minutes on each side, until nicely browned, then add the onions, carrots, garlic and herbs. Season with salt and pepper and shake the pan to lift the chicken pieces. Cook for another 3 to 4 minutes, stirring once or twice, until the veg have started to soften.
2. Add the baby potatoes and chicken stock, then cover the pan with a lid and leave to simmer for 20 to 25 minutes, until the chicken and potatoes are cooked through.
3. Remove from the heat and serve immediately.