Roasting Tray Chicken Stew

Published on in dinners

There is nothing as god sent as a one tray dinner. Busy mummies gift from heaven.

 

Serves 4-6

 

Oven 200c

Ingredients

  • 2tbsp oil

     

  • 8 chicken thighs

     

  • 4 carrots cut in batons

     

  • 1 leek sliced

     

  • 1 stick celery, sliced

     

  • 2 onions, sliced

     

  • 5 shallots, peeled

     

  • 2 red onions, sliced

     

  • 3 garlic cloves, whole

     

  • 500ml chicken stock

     

  • 1tbsp thyme

     

  • 1tbsp cornflour

     

  • Little browning

     

  • 100g frozen peas

     

  • 1tbsp garlic oil

     

  • 1 soda farl, blitzed to bread crumbs and toasted in 1tbsp oil until golden

Directions

  1. Oil a large roasting tin. Add all veg and chicken. Sprinkle with thyme. Toss well to oil everything. Season. Pop in the oven.
  2. Check and turn every now and then. After around 1hour, mix cornflour, chicken stock and browning. Slowly add to the tin, stirring in slowly.
  3. Return to the oven and turn down to 180c and cook for a further hour. Sprinkle in breadcrumbs and serve immediately with salad.

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