1 tbsp olive oil

400–500g/14oz-1lb 2oz chicken thighs, skin on and bone in

1 celery stalk, diced

1 carrot, finely diced

1 tbsp garlic infused oil

400g tin tomatoes

250ml/9fl oz chicken stock

1 tsp dried mixed herbs

600g/1lb 5oz potatoes, cut into bite-sized pieces

salt and pepper

Serves - 4


Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down.

Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side.

Add the celery and carrot with a pinch of salt to the saucepan and stir over the heat.

Fry for 6-7 minutes. Add the garlic infused oil and continue to cook for two more minutes.

Add the browned chicken back to the pan along with any juices from the meat.

Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed.

Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly.

Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken.

Recipe adapted from: Good Food
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