Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch
Prep:15 mins
Serves 8
1 tbsp sunflower oil1 onion, finely chopped4 garlic cloves, sliced1.4l hot chicken stock1 large potato, finely grated1 tbsp fresh thyme leaf2 tsp fresh rosemary leaves2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)6 carrots, halved lengthways and cut into chunks2 parsnips, halved lengthways and cut into chunks3 leeks, well washed and thickly slicedmash and peas, to serve (optional)
STEP 1Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.STEP 2Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months – thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.
