Ingredients

Steps

• Heat oil in a large saucepan and brown chicken thighs on each side for 4 minutes until golden.
• Sauté diced onion and carrot with salt for 7 minutes, then add garlic for 2 minutes.
• Return chicken to the pan and add tomatoes, 250ml stock, and herbs.
• Simmer covered for 20 minutes until chicken is cooked and sauce has thickened.
• Boil 600g of potatoes in water for 12 minutes until tender and serve with the chicken.