Chicken Thigh Stew Recipe at MyDish

Chicken Thigh Stew

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Method

  • 1. Preheat the oven to 200ºC / gas mark 6.

  • 2. Heat the oil in a frying pan and fry the chicken for 2 mins.

  • 3. Transfer to a large roasting tin with all the vegetables and stir in the thyme, honey and Worcestershire sauce.

  • 4. Bake for 30 mins then drain most of the excess juice and reserve.

  • 5. Bake for a further 10 mins before serving with the reserved juice as gravy
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    Ingredients

    • 1 tbsp Olive oil
    • 8 Chicken thighs
    • 300g carrots. cut into 3cm pieces
    • 2 large parsnips
    • 750g potatoes e.g. King Edwards
    • 1 tbsp thyme leave
    • 1 tbsp Honey
    • 2 tbsp Worcestershire sauce

    By Views 3339  Added Fri Nov 28 2008


    Great for winter mid week meals

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