Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 large carrot (chopped
- 113 grams parsnip (chopped, 1 parsnip)
- 400 grams boneless chicken thighs (cut into 2cm dice)
- 1 1/2 litre chicken stock
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup parsley, roughly chopped
- Crusty bread, to serve
How to Make
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Step 1: Heat oil in a medium pot and add the vegetables and cook over a moderate heat, stirring frequently until the vegetables are steaming.
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Step 2: Then add the chicken pieces and toss a few minutes longer and then add the stock and plenty of seasoning and simmer until all is cooked and tender.
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Step 3: Check the seasoning again and stir through the parsley and serve with crusty bread.
We hope you enjoy this recipe!
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