• 8 Chicken Thighs
  • 8 Banana Shallots chopped
  • 2 Carrots chopped
  • 200g small potatoes sliced
  • 2 cloves of crushed garlic
  • 1 chicken stock pot and 1 vegetable stock pot
  • 1 can of lager
  • salt, pepper and mixed herbs to taste


  • STEP 1
    Spray olive oil into pan and heat.
  • STEP 2
    Put in the garlic, quick stir then quickly place in the thighs and fry on both sides in the garlic, place lid on pan and cook for a few minutes.
  • STEP 3
    Add the chopped shallots, carrots and potatoes, stir in with chicken and put the lid on and cook for a further 5 minutes.
  • STEP 4
    Heat oven 190 degrees (170 degrees for fan oven).
  • STEP 5
    Add in the stock cubes and pour in the lager, give the pan a good stir. Bring to boil and turn off hob.
  • STEP 6
    One more stir then place pan with lid into the oven for 45 - 60 minutes. Check that chicken cooked and veg has softened. Add seasoning only if required. The stock will have thickened naturally so there should be no need to thicken the gravy.
  • STEP 7
    Serve with good seasonal greens

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