Prep time: 10 min, Cooking time: 1h 45 min, Serves: 4
INGREDIENTS
- 8 chicken thighs
- Salt * Black pepper
- 2 tbsp olive oil
- 4 large shallots, peeled and thinly sliced
- 3 carrots, peeled and thickly sliced diagonally
- 3 sticks celery, sliced diagonally * 2 garlic cloves, peeled and thinly sliced
- 2 sprigs thyme
- 685ml chicken stock
- 2 tbsp tomato puree
- 150g green beans, trimmed and halved
- ½ handful parsley, chopped
METHOD
1. Season the chicken thighs. Heat oil in a large frying pan or casserole dish with a lid over a medium-high heat. Sear chicken in batches until golden brown. Remove and set aside.
2. In the same pan, add shallots, carrots and celery. Sauté for 5 minutes, stirring occasionally, until the shallots begin to soften. Add garlic and thyme. Cook for 30 seconds until fragrant.
3. Pour in 185ml of chicken stock and tomato puree, stir, and simmer for 1 minute. Add the rest of the chicken stock and mix well. Season and return chicken thighs and any resting juices to the pan. Bring to the boil, then reduce the heat, cover with a lid, and simmer on low for 1 hour, turning the chicken halfway through.
4. Remove lid and simmer for an extra 25 minutes until the chicken is tender and cooked through. Add beans and cook for 10 minutes. Sprinkle with parsley and serve with mash.
TOP TIP
You can replace the beans with frozen peas and cook for 5 minutes.
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Photo: StockFood/News Life Media
