Rosemary and Thyme Chicken Stew
“If you’re really pressed for time in the evenings, throw all the ingredients in your slow-cooker in the morning and come home to a scrumptious dinner.” p. 228
267 calories per serve (1118kJ)
145 g (5 oz/2 large) carrots, halved lengthways and sliced
4 small red onions (optional), peeled and quartered
2 leeks, white part only, sliced
2 lemons, quartered
2 garlic cloves
370 g (13 oz/about 2) skinless chicken thighs, halved
625 ml (211/2 fl oz/21/2 cups) chicken stock
400 g (14 oz) tinned diced tomatoes
2 bay leaves
a few thyme sprigs
a few rosemary sprigs
drizzle of apple cider vinegar
1 teaspoon sugar-free wholegrain mustard
Celtic sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C (350°F).
Put the carrots, onions (if using), leeks, lemons and garlic in a large roasting tin. Rest the chicken thighs on top of the vegetables, then pour in the stock and tomatoes and top with the herbs. Drizzle in the apple cider vinegar, then bake for 35–40 minutes, until the vegetables and chicken are cooked through.
Remove the chicken and vegetables from the pan and keep warm. Discard the bay leaf (and perhaps the lemon quarters if you prefer) and transfer the juices to a saucepan. Bring the juices to the boil, then add the mustard and boil for 5 minutes, or until slightly thickened. Season with salt and pepper.
Pour the sauce over the chicken and vegetables, then serve.