Serves 8
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 4 garlic cloves, sliced
- 1.4 litres hot chicken stock
- 1 large potato, finely grated
- 1 tbsp fresh thyme leaves
- 2 tsp fresh rosemary leaves
- 1.7kg family packs skinless chicken thighs (count the number in the pack – you need 16 in total)
- 6 carrots, halved lengthways and cut into chunks
- 2 parsnips, halved lengthways and cut into chunks
- 3 leeks, well washed and thickly sliced mash and peas, to serve (optional)
1. Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
2. Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months – thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.