6 chicken thighs skinned and boned.
8 new potatoes
1 leek chopped
1 carrot roughly chopped
1 clove of garlic, roughly chopped.
Small handful fresh thyme (you can use dried but fresh is better)
Small handful of chopped fresh parsley
Glass of white wine
500ml chicken stock
1 dessert spoon plain flour.
Knob of butter
preparation 10 mins • you cook for 5 mins •
Watch a 30 second preview of my cook-along video below
This is a great recipe - homely, really tasty and perfect for a Sunday afternoon. The effort is really minimal - just chopping a few vegetables and throwing everything in a pot. Using chicken thighs rather than breast means that the meat will still be nice and juicy. This will put the ghost of casseroles past to bed and prove that they can be fresh tasting & flavoursome!
Large pan that preferably can go from the hob to the oven. If not, a large pan and an oven proof dish
Spoon to stir
Before you start, have all your ingredients out and ready. Preheat your oven to 190c. Put your large pan on a high heat and click here!