Well, a sort of fry-up melange of chicken and veggies. First, boil halved new potatoes for about 15 minutes, until almost cooked, drain and set aside.
Lightly coat chunks of skinless boneless chicken thighs with seasoned flour and fry in olive oil until nicely browned all over. Remove and set aside.
Add chopped shallots to the pan and cook until translucent, then add the cooked potatoes and fry these until starting to go brown and crispy at the edges.
Add sliced courgettes, and continue cooking until they start to soften, then add the chicken and halved cherry tomatoes, together with corn, cut from the cob,
and cook for another 5 minutes. Sprinkle with parsley and serve.