1 tbsp olive oil
8 chicken thighs, or thighs and drumsticks
1 brown onion, diced
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 potatoes, peeled and chopped
2 cloves garlic, crushed
2 tbsp tomato paste
2 cups (500ml) chicken stock
1 bay leaf
- Heat oil in a large oven-proof casserole. Season chicken pieces well with salt and pepper, then brown skin-side down until golden. Turn and brown underside. Remove and set aside.
- In the same pot, cook onion, carrots, parsnip, potatoes and garlic for 2-3 minutes until starting to colour. Add tomato paste and cook, stirring, for 1 minutes. Return chicken to pan and pour in beer. Bring to the boil, then add chicken stock and return to the boil. Stir carefully so the chicken and vegetables are evenly distributed. Tuck in the bay leaf and thyme sprigs, then cover with a lid and simmer for 1 hour until chicken is tender.
- Serve with steamed green vegetables.
I used chicken thighs on the bone with the skin on, but you could use skinless thigh fillets. Reduce cooking time to 45 minutes.
Cut the carrots, parsnip and potatoes into similar size pieces.
Check partway through cooking and add more stock if it is getting too dry.
Credits: Best Recipes