Chicken and vegetable stew recipe

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗4

  sliced

• hot chicken stock↗1.4l l
• large potato↗1

  finely grated

• fresh thyme leaf↗1 tbsp tbsp
• fresh rosemary↗2 tsp tsp

  leaves

• family packs skinless chicken thighs2 x 850g g

  (count the number in the pack- you need 16 in total)

• carrots↗6

  halved lengthways and cut into chunks

• parsnips↗2

  halved lengthways and cut into chunks

• leeks↗3

  well washed and thickly sliced

• peas↗mash and

  to serve (optional)

Step-by-step instructions

1. 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. 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.