Ingredients
8 large skinless Chicken thighs, bone in
Salt and Freshly Ground Black Pepper
8-12 Garlic Cloves, unpeeled
2 Onions, peeled, halved and sliced
2 Carrots, peeled and sliced
198g/7oz Button Mushrooms
624ml/22floz Stock made with Chicken Bovril
1 Bay Leaf
1 tbsp finely chopped Thyme
6 Peppercorns
finely chopped Parsley, to garnish
Method
Pre-heat the oven to 190c/Gas 5. Season the chicken and place in a heavy-based casserole dish with the garlic, onions, carrots, mushrooms, stock, bay leaf, thyme and peppercorns.
Bring to the boil over a high heat, season and then place in the oven and cook for 35-40 minutes or until the chicken is cooked through. Discard the garlic and bay leaf, and garnish with chopped parsley before serving.
Recommended by Natalie
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