1.5 kg of large chicken pieces
3 brown onions peeled and chopped
4 carrots cut into sticks
400ml of good quality chicken stock
1 tablespoon only of mixed herbs (like thyme/tarragon/basil/oregano etc)
Splash of olive oil
1 bunch of spring onions washed and chopped into 3 cm lengths
1 dessertspoon fresh parsley chopped
Salt and pepper to taste
Rub the chicken pieces with olive oil and season with salt and pepper. Place in a preheated oven, 220 degrees for approx. 15 minutes or until browning. In the meantime add the chopped onions to a pot and cook with some olive oil until golden and tender. Add these to the baking tray with the partially cooked chicken. Add the chopped vegetables and the stock and herbs. Cover with foil to seal and return to a 180 degree oven for approx. 50 minutes (If you are using smaller chicken pieces it will not need as long to cook). Taste and season with salt and pepper as necessary, sprinkle with fresh chopped parsley and serve with some steamed rice.
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