One pot chicken broth - Stir it up Magazine
Heat olive oil in a suitable pan with a lid, gently fry the chicken thighs on all sides until golden brown, with crisp skin. Remove from the pan.
Ingredients
- ml olive oil
- g fresh chicken thighs, skin on and bone in
- g rashers streaky bacon, cut into strips
- g crushed garlic cloves
- g diced onion
- g Essential Cuisine Chicken Stock Mix
- g ltrs water
- g small jersey royal potatoes
- g broad beans, cooked with skin removed
- g sweetcorn niblets, cooked
- g plum cherry tomatoes, halved Good twist of freshly ground pepper
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