Serves: 4
Time to prepare: 25 mins
Time to cook: approx 1 1/4hrs
Cals per portion: 585

8 chicken thighs
15ml (1tbsp) plain flour
30ml (2tbsp) sunflower oil
225g (8oz) shallots, peeled and halved
600ml (1pt) chicken stock
30ml (2tbsp) Worcestershire sauce
1 small swede, peeled and cut into small chunks
225g (8oz) baby new potatoes, halved
350g (12oz) carrots, peeled and cut into chunks
Few sprigs fresh thyme
Crusty bread, to serve

1.Preheat the oven to 180°C, 350°F, Gas 4. Coat the chicken thighs in the flour. Heat half the oil
in a large frying pan and fry the chicken thighs
over a high heat until browned, turning once.
Remove with a slotted spoon and set aside.
2.Add the rest of the oil and the shallots to the
pan and fry for 4-5 mins. Pour in the stock and Worcestershire sauce and bring to the boil.
3.Place the shallots and stock in a shallow casserole dish. Add the swede, potatoes and carrots, and top with the chicken thighs and fresh thyme. Season with salt and freshly ground black pepper. Cover and cook for 1-1¼hrs until the vegetables are very tender. Serve in warmed bowls with crusty bread.

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