Chicken and vegetable skillet bake recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 1kg free-range chicken thighs, sliced
• Freshly ground black pepper
• ½ cup extra virgin olive oil
• 6 eschalots, peeled and halved
• 6 cloves garlic, chopped
• 4 bay leaves
• 1 tsp toasted fennel seeds
• 4 carrots, peeled and chopped
• 2 red capsicums, diced
• 1 cup broccoli florets, chopped
• 400g can chickpeas, no added salt
• 1 cup chicken stock, no added salt
• ¼ cup dry-roasted almonds, chopped
• 1 bunch flat-leaf parsley, roughly chopped, to garnish