this is another great go-to dinner that is quick & easy and minus too much fuss. i love using chicken thighs but any part of the bird will work in this recipe. packed with veggies, this is a simple way to get the whole family to indulge in our leafy, plant friends, with the added protein of the bird.
this is also the perfect dish to use some of the vegetables lying around the pantry or fridge, thus minimising wastage.
8 chicken thighs
1 onion, chopped
5 garlic cloves, chopped
3tbs olive oil
2 large carrots, peeled & cut into blocks
2c mushrooms, quartered
1/2 brocolli head, cut into florets
125ml white wine
350ml chicken stock
1 small red chilli, finely chopped
2tbs fresh thyme (leaves only)
1tbs fresh rosemary, chopped
2tsp corn flour
handful fresh parsley, finely chopped
season the chicken thighs with salt & pepper. heat olive oil in a large skillet and brown the thighs on both sides. remove and set aside.
add the butter to the skillet. once melted, saute the onion & garlic until soft and lightly browned. deglaze the skillet with the white wine and reduce by half.
add the carrots, mushrooms, thyme, chilli & rosemary and cook for 5 minutes. add the salt & a good grind of black pepper. place the chicken thighs back into the skillet and pour the chicken stock over. bring to a low simmer, cover and cook for about 40 minutes, until chicken is beautifully tender and falling off the bone.
if desired, make a slurry with the corn flour & water and pour this into the chicken mixture, off the heat, stirring. place back onto the heat and gently simmer until slightly thickened.
stir the parsley through and serve with rustic potato mash, rice or couscous.
from my kitchen to yours, with love x