Chicken Thigh Stew

Great for winter mid week meals

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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