one-pot creamy chOOK
Soft, fall-apart chicken thighs, tender veggies, and a dreamy coconut cream sauce that’s perfect over mash, rice, or scooped up with buttered sourdough.
Pop it in the oven, forget about it for 4 hours, then shred, stir, and devour.
Ingredients:
1 onion, diced
2 tsp minced garlic
2 carrots, diced
3 celery sticks, diced
1 tbsp flour
1 cup chicken stock or broth
½ cup coconut milk or cream (I used coconut cream)
1 tsp thyme
850 g -1kg boneless chicken thighs
1 small potato, diced
salt and pepper
1/2 cup frozen peas
Method
Preheat oven to 140°C - fan forced
Heat a drizzle of extra virgin olive oil in your casserole dish over medium heat.
Add onion, garlic, carrot and celery, cook for 5 minutes until softened.
Sprinkle over the flour and stir to coat the veggies.
Gradually pour in the stock, then stir in the coconut cream/milk and thyme.
Add the chicken thighs and potato (if using) and stir to coat everything. Season with salt and pepper.
Cover with the lid and place in the oven for 4 hours.
Remove from the oven, shred the chicken gently with forks, stir everything together.
Stir through a handful of peas after you take it out and let sit for 10 mins.. they’ll cook in the residual heat.
Serve with: Rice, mashed potato, pasta, fresh buttered sourdough or portion into puff pastry squares to make pockets oooft.
Devour and enjoy!