pot-roasted chicken thighs with asparagus, thyme and kipfler potatoes | Fast Ed
Preparation time: 15 minutes Cooking time: 1 hour Serves: 6 1 Preheat oven to 180°C. Place the potatoes in a saucepan of cold salted water and set over a
Ingredients
- 18 small Kipfler potatoes, washed
- 6 chicken thighs, skin on
- 2 tsp celery salt
- 125g unsalted butter
- 2 leeks, finely sliced
- 4 cloves garlic, minced
- 4cm piece turmeric, grated
- 2 bunches thyme leaves
- 2 tsp plain flour
- 2 swedes, peeled and diced
- 2 cup dry white wine
- 2 bunches asparagus, chopped
- crusty bread, to serve
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