I must admit I love using fresh thyme which complemented the chicken, the vegetables and the delicate sauce. The recipe itself is a little fiddly in the beginning with frying ingredients individually but well worth the effort. Once all combined and simmering the aroma filled the house with everyone complimenting the smell. Served with pototaes it was definitely another keeper for a mid week dinner.
1 tablespoon olive oil
2 onions, peeled and quartered
60 grams reduced fat bacon, chopped
4 chicken thigh fillets chops, fat trimmed
2 tablespoon plain flour
2 tablespoon tomato paste
2 cups chicken stock
6 fresh thyme sprigs
2 small carrots, cut into 6 lengthways
2 small parsnips, cut into 6 lengthways
Sprinkle flour into pan and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for a further 30 seconds.
Remove pan from heat. Add stock a little at a time, stirring out the floury lumps between each addition. Bring pan to the boil, stirring, over medium heat. Return cooked onion, bacon and chicken to pan. Add thyme. Cover and simmer over low heat for 20 minutes.
Add carrot and parsnip slices, then cover pan and simmer for 10 minutes. Add beans and cook for a further 10 minutes or until vegetables are tender and chicken is cooked through. Serve.
(click here for a printable version of recipe)