2 servings

223 kcal per serving (skin not eaten)

F = 5 C = 20 P =30

  • 6 oz / 180g onions
  • 12 oz / 350g carrots
  • 1 lb / 500g chicken thighs
  • 2 garlic cloves
  • 2 bay leaves
  • rosemary

Chop the vegetables. Season the chicken with rosemary to taste. Cook slowly over water in a covered dish (45mins in a preheated oven at 425F / 220C).

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