Thyme Chicken & Baby Vegetable Casserole Recipe | TASTE

Ingredients

• 8 free-range chicken portions
• 2 tablespoons sunflower oil
• 1 sweet onion, finely chopped
• 1 stick celery, finely chopped
• 2 cups chicken stock
• 1 cup dry white wine
• 150-250 g whole baby carrots, peeled
• 150-250 g whole baby turnips, scrubbed
• 150-250 g whole baby parsnips, peeled
• 150-250 g baby leeks, split lengthways
• Handful of fresh thyme
• Sea salt and milled black pepper, to taste
• On the side:
• Thick garlic mayonnaise (optional)