One pot chicken broth
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stiritupmagazine.co.uk.
Cooking tools:
- Skillet
- Tongs
- Slotted spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Serving bowl
- Pepper mill
- Measuring spoon
- Kitchen scale
- Stove
- Colander
- Paper towel
- Plate
Ingredients
- 30 ml olive oil
- 20 g fresh chicken thighs, skin on and bone in
- 20 g rashers streaky bacon, cut into strips
- 5 g crushed garlic cloves
- 250 g diced onion
- 50 g Essential Cuisine Chicken Stock Mix
- 25 g ltrs water
- 500 g small jersey royal potatoes
- 500 g broad beans, cooked with skin removed
- 500 g sweetcorn niblets, cooked
- 500 g plum cherry tomatoes, halved Good twist of freshly ground pepper
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