Post by dudette2001uk on May 30, 2015 20:38:15 GMT
Free on extra easy & original, and 6 syns on green per serving.
8 large skinless chicken thighs, bone in (I used boneless)
Salt and freshly ground black pepper
8 - 12 garlic cloves, unpeeled
2 onions, peeled, halved and sliced
2 carrots, peeled and sliced
198g/7oz button mushrooms
624ml/22fl.oz chicken stock
1 bay leaf
1 tbsp finely chopped thyme
6 peppercorns
finely chopped parsley, to garnish
1. Preheat the oven to 190*C/Gas 5. Season the chicken and place in a heavy-based casserole dish with the garlic, onions, carrots, mushrooms, stock, bay leaf, thyme and peppercorns.
2. Bring to the boil over a high heat, season and then place in the oven and cook for 35 - 40 minutes or until the chicken is cooked through. Discard the garlic and bay leaf, and garnish with chopped parsely before serving.
8 large skinless chicken thighs, bone in (I used boneless)
Salt and freshly ground black pepper
8 - 12 garlic cloves, unpeeled
2 onions, peeled, halved and sliced
2 carrots, peeled and sliced
198g/7oz button mushrooms
624ml/22fl.oz chicken stock
1 bay leaf
1 tbsp finely chopped thyme
6 peppercorns
finely chopped parsley, to garnish
1. Preheat the oven to 190*C/Gas 5. Season the chicken and place in a heavy-based casserole dish with the garlic, onions, carrots, mushrooms, stock, bay leaf, thyme and peppercorns.
2. Bring to the boil over a high heat, season and then place in the oven and cook for 35 - 40 minutes or until the chicken is cooked through. Discard the garlic and bay leaf, and garnish with chopped parsely before serving.