This hearty stew uses British seasonal root vegetables and is so versatile

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 1 hour & 20 minutes
    •    Yield: Serves 4

Ingredients

    •   4 carrots
    •   2 parsnips
    •   2 potatoes
    •   1/2 small swede
    •   1 1/2 tbsp Co-op plain flour
    •   Freshly ground black pepper
    •   4 Co-op chicken thighs
    •   1 tbsp Co-op olive oil
    •   30g Co-op 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

This great family recipe is thanks to COOP Recipes at https://www.coop.co.uk/recipes/british-chicken-hotpot