4 x Skinless free range organic Chicken Thighs
3 tbs olive oil
2 cloves of garlic
1.5 litres of chicken stock
2 tbsp Italian Herbs
3 carrots sliced
3 Large Sweet Potatoes, sliced
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.