Ingredients

1 tbsp olive or rapeseed oil

6-8 chicken thighs (skinless and boneless or not is fine)

2 garlic cloves

1 leek

2-3 carrots, chopped

2 sticks of celery

I box of mushrooms

1 tin of chopped tomatoes

1 tin of chickpeas (optional, but boosts the protein content!)

1 low salt chicken stock cube mixed with 150ml of water (you may need slightly more water if using the oven, keep checking and add more water if needed).

2 tsp paprika

1 tsp oregano

Black pepper

 

Method

1) Start by frying your chicken thighs, skin side down, in a little oil until they start to brown, flip over and do the other side, remove from the pan.

Frying Chicken Thighs

2) In the same pan, fry your leeks (add a little bit more oil if the pan looks a bit dry), fry until starting to go soft, then add your garlic, carrot, celery, paprika, and oregano. Fry for 5 mins.

Leeks

3) Add your mushrooms and fry for another 5 minutes.

Mushrooms

4) Add the chopped tomatoes, chickpeas (if using a slow cooker, add the chickpeas an hour at the end of cooking time), stock and some black pepper. Then pop your chicken thighs on top. Either put into the oven on 180 degrees for around 50 minutes, or if using a slow cooker, depending on the time you have, either low for around 7-8 hours, low for around 5-6 hours and high for 3-4 hours.

Chopped Tomatoes

5) Take out the oven / turn off slow cooker, check your chicken is cooked through. Serve with either some crunchy bread, cous cous or rice.

One Pot Chicken

And there you have it! A one pot family meal that can be adapted with any vegetables or pulses, perhaps you'd like to try some kidney beans or even swap out the mushrooms for some peas?

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