Chicken and vegetable stew recipe

Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 4 garlic cloves, sliced
• 1.4l hot chicken stock
• 1 large potato, finely grated
• 1 tbsp fresh thyme leaf
• 2 tsp fresh rosemary leaves
• 2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
• 6 carrots, halved lengthways and cut into chunks
• 2 parsnips, halved lengthways and cut into chunks
• 3 leeks, well washed and thickly sliced
• mash and peas, to serve (optional)

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