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