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    Method

    • step 1

      Warm the oil in a flameproof casserole dish or heavy saucepan over a medium heat. Add the fennel and cook for 10 mins until softened, stirring occasionally. Add the celery, carrot and garlic. Cook for a minute, then sprinkle over the flour and stir to coat the vegetables. Pour in the stock or water and bring to a simmer, then add the chicken thighs. Cook the chicken for 15 mins or until cooked through, then scoop the meat out with a slotted spoon and leave to cool.

    • step 2

      Heat oven to 200C/180C fan/gas 6. Simmer the broth until it’s thickened. Remove the bones from the chicken if necessary, then shred the chicken into small pieces and return to the broth. Stir in the sage, then tip into an ovenproof dish.

    • step 3

      Sprinkle the dog biscuits and parmesan over the chicken, then bake until the top is crisp and golden, about 15-20 mins. Leave to cool a little before transferring to a dog bowl.

    Recipe from Good Food magazine, March 2019

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    Comments, questions and tips (5)

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    Overall rating

    A star rating of 2.8 out of 5.4 ratings

    pupstime592429

    The only thing brighter than the flames is the spark between us. Let's see where the heat takes us tonight, slowly, with a touch of what ifs... f1nd me on megangoldberg_mooo_com change _ to dot

    careladank

    I was surprised that my dogs (3 of them) liked the inclusion of fennel. I also added spinach and a bit of (canned) pumpkin to round out the nutrition of the dish. I omitted the crushed dog biscuits and parmesan, but did include a handful of kibble to add "crunch" to their dinner. And yes -- as one…

    MaxWalter

    Im also surprised to see this recipe here. I’m not paying for ideas to feed my dog!

    lucienh

    Garlic is poisonous to dogs. This is irresponsible

    This has been removed

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