Ingredients
Scale
- 6 chicken thigh fillets ((approx. 600g))
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- 2 sprigs fresh rosemary
- 1 tbsp cornflour
- 800 ml chicken stock
- 4 large carrots (peeled and sliced)
- 750 g (approx.) baby new potatoes, cut in half (or thirds if they are quite big!)
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper to taste
- fresh parsley to serve (finely chopped)
- low calorie cooking spray or spray oil
Instructions
- Pre-heat the oven to 160c
- Get all of the veg prepared, and the stock made up
- Fry the onion in a large casserole dish for about 5 minutes until softened
- Add in the garlic, rosemary sprigs and chicken thigh fillets, and stir fry for another 5 minutes
- Stir the cornflour through everything that is frying, and then pour in the chicken stock
- Add the carrots, potatoes, dried thyme, dried parsley and season with salt & pepper
- Pop the lid on and put into the oven (middle shelf) for an hour
- When the casserole comes out of the oven, sprinkle the finely chopped fresh parsley over the top and serve!
- Prep Time: 15 minutes
- Cook Time: 1 hour