Winter Chicken Stew

• 1 tbsp sunflower oil
• 1 onion, chopped
• 4 cloves garlic, sliced
• 1.4 l hot chicken stock
• 1 large potato
• 1 tbsp fresh thyme leaf
• 850g family packs skinless chicken thighs
• 6 carrots, halved lengthways and cut into chunks
• 2 parsnips, halved lengthways and cut into chunks
• 3 leeks, 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.