Chicken Stew

Ingredients

• 1 tbsp sunflower oil
  
  
• 1 onion, finely chopped
  
  
• 4 garlic cloves, sliced
  
  
• 1.4l hot chicken stock
  
  
• 1 large potato, finely grated
  
  
• 1 tbsp fresh thyme leaf
  
  
• 2 tsp fresh rosemary leaves
  
  
• 2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
  
  
• 6 carrots, halved lengthways and cut into chunks
  
  
• 2 parsnips, halved lengthways and cut into chunks
  
  
• 3 leeks, well washed and thickly sliced
  
  
• mash and peas, to serve (optional)
  

Method

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.