4 x Skinless free  range  organic Chicken Thighs

1 onion

3 tbs olive oil

2 cloves of garlic

1.5 litres of chicken stock

2 tbsp Italian Herbs

3 carrots sliced

1 parsnip sliced

Salt/Pepper

3 Large Sweet Potatoes, sliced

 

Preparation

Preheat the oven to 180C

Heat the oil in a casserole dish and cook the onion and garlic for 5 minutes.

Add chicken and add the herbs. Cook in batches until browned.

Add chicken stock.

Add carrots and parsnips and bring to the boil.

Place in the oven at 180C for 1 hour.

Add sliced sweet potato to the top of the pot and cook for a further 30 minutes.

Serve with cabbage or other greens.