The best of stuff!


  • 400g chicken thighs
  • 2 sprigs thyme
  • 20g flour
  • 2 bay leaves
  • 25ml Donegal Rapeseed Oil
  • 1 onion, peeled and diced
  • ½ leek, chopped finely
  • 3 carrots, peeled and diced
  • 3 parsnips, peeled and diced
  • 2 cloves garlic, crushed
  • 3 sweet potatoes, peeled and diced
  • ½ litre chicken stock
  • 25ml white wine
  • Fresh ground black pepper
  • Freshly chopped parsley


  • Heat frying pan and add rapeseed oil. Coat chicken thighs in flour and add to pan. Colour on all sides, season with black pepper and transfer to casserole dish.
  • In the same frying pan, add and sweat the chopped onion, garlic, carrots, parsnips and leeks. Sweat for a few minutes then add thyme and white wine. Reduce wine slightly, add the bay leaves and warm stock. Then add the diced sweet potatoes.
  • Pour over the chicken in casserole and transfer to hot oven at 160 degrees for 1 hour. Add Crème Fraîche and freshly chopped parsley before serving.
  • Brian's Tip: Perfect dish for slow cooker, great with cabbage and mashed potatoes.