Ingredients

4 carrots
2 parsnips
2 potatoes
½ small swede
1½ tbsp Coop plain flour
Freshly ground black pepper
4 chicken thighs
1 tbsp Coop olive oil
30g Coop unsalted butter
1 onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
800ml chicken stock
Handful fresh thyme, or 1tsp dried
2 bay leaves (optional)

Method

1. Preheat the oven to 170°C/fan 140°C /Gas 3

2. Peel the carrots, parsnips, potatoes and swede and cut into 1½ inch chunks

3. Put the flour and black pepper into a bowl and toss the chicken thighs until coated

4. Heat the oil and butter in a flameproof casserole dish and fry the chicken until golden

5. Remove from the pan and set aside

6. Add the onion and fry for 5 mins until starting to soften

7. Add the garlic, vegetables, stock, herbs and chicken and stir

8. Cover and place in the oven for 1 hour 15 mins