1 tbspsunflower oil
4 clovesgarlic, sliced
1.4 lhot chicken stock
1 tbspfresh thyme leaf
850gfamily packs skinless chicken thighs
6carrots, halved lengthways and cut into chunks
2parsnips, halved lengthways and cut into chunks
3leeks, well washed and thickly sliced
Heat the oil. Fry the onion and garlic for a few mins until soft, then add the winter veg.
Add the chicken and fry until starting to brown.
Pour in the stock and stir in the potato and herbs.
Bring to the boil, 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.