Chicken Thigh Stew
Over a year ago
5,636 views
Prep: 5 mins
Cook: 35 mins
Serves: 4
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
Accompaniment
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Description
Great for winter mid week meals
Method
-
1
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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