Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 3 carrots, roughly chopped
- 2 sticks of celery, chopped
- 400g potatoes, peeled and cubed
- 8 skinless chicken thighs, cut into large chunks
- 1 tbsp Dijon mustard
- 2 tbsp flour
- 1 sachet Freja Chicken Instant Bone Broth
- 500ml boiling water
- 1 tsp dried thyme
Method
- Warm the olive oil in a large casserole dish and gently fry the onions for around 10 minutes.
- Add the carrots and celery and fry for another 10 minutes.
- Take the vegetables out of the dish, turn up the heat and add the chicken thighs.
- Brown the chicken all over then add the vegetables back in along with the potatoes.
- Add the flour and make sure everything is well coated.
- Mix the Freja Instant Bone Broth into 500ml of boling water and add to the dish.
- Add the dijon and thyme, mix well, put the lid on and allow to simmer for 35 - 40 minutes, stirring occasionally.
- Check the seasoning before serving with some fresh green veg or warm, crusty bread.
