Ingredients
– 1 kg chicken thighs, boneless and skinless
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 500 ml chicken stock
– 250 ml cream
– 2 cups green peas, frozen
– 1 teaspoon dried thyme
Method
1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a large oven-proof dish over medium heat.
3. Add onion, carrots, and celery to the dish and cook until they soften, about 5 minutes.
4. Stir in garlic, thyme, and chicken, cooking until chicken is browned on all sides.
5. Pour in chicken stock and cream, then add the peas. Bring to a simmer. Cover and bake for 30 minutes.
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