Ingredients
- 8 chicken thighs, skinless
- 150 g of swede
- 150 g of parsnips
- 150 g of onion
- 1 pack of sage and onion stuffing
- 25 g of tomato puree
- 25 g of butter
- 2 sprigs of fresh rosemary
- 150 g of carrots
- 2 garlic clove
- 1 chicken stock cube
- 100 g of shallots
- 50 ml of olive oil
- 150 g of new potatoes
Method
Step 1
Begin by preparing the vegetables. Peel and chop onion, carrots, swede and parsnip into bite sized chunks (around 20mm x 20mm). Then, wash and quarter the new potatoes.Step 2
Cut the chicken thighs in half, strip and chop rosemary and crush the garlic.Step 3
Mix all the above with the (crumbled) stock cube, tomato puree and oil.Step 4
Place the mixture in a roasting tray, in a hot oven, at 200 degrees for 15 minutes.Step 5
Remove from the oven and stir well. Add a little water if the vegetable or chicken has become too dry. Pop the tray in the oven and bake for further 15 minutes at 180 degrees.Step 6
Meanwhile, peel and finely chop shallots, then gently fry in butter without allowing them to brown.Step 7
When the shallots are soft, add them to stuffing mix and hot water as per instructions on the packet.Step 8
Leave to stand for 5 minutes then divide into 8 stuffing balls.Step 9
Place the stuffing on a separate roasting tray alongside the chicken and vegetable bake.Step 10
When stuffing balls are browned, remove both items from the oven and serve.