Treat yourself to a tasty chicken dish with this warming casserole.
915g Irish Chicken Oyster Thighs
1 x Chicken Casserole pack
1kg Baby Potatoes
500g Carrots
1 Leek chopped
1 Clove of garlic diced
1 Tbsp tomato purée
2 Tbsp rapeseed oil.
450ml water or Taurus cider
Chopped parsley to serve
SHOP THE INGREDIENTS
Preheat the oven to 180°C/350F /Gas Mark 4.
Brush the chicken with oil and season with salt and pepper.
Brown the chicken thighs skin side down in a hot pan or casserole dish turning them once golden and crispy.
Fry the chopped leeks over a medium heat until soft.
Chop the baby potatoes in half. Peel and slice the carrots.
Put the veg and the chicken into a casserole dish.
Mix the chicken casserole pack with the water or cider, add the diced garlic and tomato purée, and add the mixture to the casserole dish.
Cover and cook for one hour stirring half way through (you can add a little mustard at this point if you like too).
Chop the parsley and sprinkle over to serve.
