Ingredients
1 kg chicken thighs, boneless and skinless
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
400 ml chicken stock
1 teaspoon dried thyme
1 tablespoon cornflour mixed with 2 tablespoons water
Salt and pepper to taste
Method
1. Preheat the oven to 180°C. Heat oil in a large oven-safe pan over medium heat. Brown the chicken pieces for 5 minutes.
2. Add the onion, carrots, and celery to the pan. Cook for another 5 minutes, stirring occasionally.
3. Stir in the garlic and cook for 1 minute until fragrant. Pour in the chicken stock and add thyme.
4. Season with salt and pepper. Bring the mixture to a boil, then remove from heat.
5. Mix cornflour with water to create a slurry, then stir it in. Cover the pan and transfer it to the oven. Bake for 45 minutes until the chicken is tender.
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