Ingredients
2 tbsp olive oil
4 chicken thighs
trimmed and diced into large chunks
3 tbsp plain flour
4 cloves garlic
crushed
½ cup apple cider vinegar
1 tsp tarragon, dried
1L chicken stock
2 carrots
baton cut
2 celery
sliced
3 cups pumpkin
(500g) peeled and diced
Allergy Advice
Contains Gluten
Equipment
- 1 ziplock bag
- 1 frypan
- 1 casserole dish
- 1 oven
- 1 dutch oven
- 1 slow cooker
Instructions
- Preheat the oven to 180°C.
- Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken.
- Add the crushed garlic and cook for a minute. Add the tarragon and apple cider vinegar, using it to deglaze the pan.
- Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.
- Bake for 1 1/2 hrs.
Notes
Tip
Deglazing the pan is a fancy term for lifting all the burnt bits off the bottom of the pan. These are packed full of flavour and contribute to the end product.
Tip
If you have an enamel-coated cast- iron oven, (dutch oven) you will be able to make this all in one pot.
Variation
This recipe can also be made in the slow cooker. Just get it up to the oven stage and place it in the slow cooker on high for 2 hours. This is a great way to make it if you have to go out and are don’t want to leave the oven on.
