Makes 4 portions
- Brown the chicken in a deep dish in the oven.
- Then add vegetables half way through cooking.
- Pour over stock and cover.
- Cook for a further 45 minutes at 180°C (355°F).
- 1 pack of chicken thighs/ drums
- 1 large chopped onion
- 2 chopped carrot
- 250g peeled and chopped potatoes
- Beef stock cube
- 400ml water