Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 4 garlic cloves, sliced
- 1.4l hot chicken stock
- 1 large potato, finely grated
- 1 tbsp fresh thyme leaf
- 2 tsp fresh rosemary leaves
- 2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
- 6 carrots, halved lengthways and cut into chunks
- 2 parsnips, halved lengthways and cut into chunks
- 3 leeks, well washed and thickly sliced
- mash and peas, to serve (optional)
Method
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Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
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Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months – thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.