Saucy Chicken Thighs
Serves 6
Ingredients
900g boneless, skinless chicken thighs, fat trimmed off
2-3 medium carrots, diced
2 medium onions, diced
3-4 cloves of garlic, diced
Mushrooms, sliced (as many as you want)
Few sticks of celery, chopped
Bag of Whitlock’s roast chicken sauce
Method
Put prepared chicken into an ovenproof casserole dish which has a lid.
Sauté the prepared veggies in a lightly oiled frypan over a medium heat for about 5-7 minutes. Tip on to the chicken and then pour the sauce over. Place lid on and cook at 180 degrees for about an hour, or until the chicken is cooked and the veggie are tender.
Serve with additional veggies.
Tip: I often put pumpkin pieces on a baking sheet and cook at the same time. Cook extra and keep in the fridge to have with salads at lunchtime.
