Method

  • Makes 4 portions

    1. Brown the chicken in a deep dish in the oven.
    2. Then add vegetables half way through cooking.
    3. Pour over stock and cover.
    4. Cook for a further 45 minutes at 180°C (355°F).

Ingredients

  • 1 pack of chicken thighs/ drums
  • 1 large chopped onion
  • 2 chopped carrot
  • 250g peeled and chopped potatoes
  • Beef stock cube
  • 400ml water