1 x 1.26kg pack Ashfield Chicken Drums and thighs
1 x large Onion
3 x sticks Celery
350g Salad Potatoes
150g Chantenay Carrots, washed
1 x Quixo Chicken Stock Cube
3 x Garlic cloves
A little Solesta Sunflower Oil
1 x teaspoon Stonemills Dried Thyme
450ml Water or Tarus Cider
Salt and Black Pepper
Preheat the oven to 180°c/350°f/gas 4.
Brown the chicken pieces in a little hot oil in a frying pan.
Transfer to a large casserole dish.
Peel and coarsely chop the onion.
Chop the celery into chunks, add these two vegetables in the frying pan and brown slightly, then add them to the casserole.
Peel the garlic and chop finely, add to the chicken.
Scatter over the salad potatoes and the whole carrots.
Pour over the water or cider, add the thyme, crumble in the stock cube and season with some salt and pepper.
Cover and cook in the oven for 2 hours If you want a thicker sauce - use some Quixo gravy granules to thicken the sauce.