(Serves 4)
4 chicken thighs (bone-in, skin-on for extra flavor)
3 carrots, chopped
2 potatoes, diced (keep the skins on for extra nutrients)
1 onion, chopped
2 garlic cloves, minced
1 leek (use the green tops too, they’re full of flavor)
500ml chicken stock (Choose gluten free if required)
1 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
1 tbsp olive oil
Salt & pepper to taste
Heat oil in a large pot or slow cooker. Brown the chicken thighs for a few minutes on each side, then set aside.
In the same pot, sauté onion, leek, carrots, potatoes, and garlic for 5 minutes.
Stir in tomato paste, thyme, and bay leaf. Add chicken back to the pot.
Pour in stock, cover, and simmer on low heat for 1.5–2 hours (or slow cook for 4–6 hours).
Serve hot in a deep bowl and garnish with thyme.