Pot au feu


8 spring onions
250g asparagus
1 garlic clove
4 tbsp of olive oil
1 chicken cut into 8-10 pieces
1 tbsp thyme
2 bay leaves
2/3 cups or 200ml chicken stock
450g potatoes
200g small carrots
salt and pepper


Cut spring onions and asparagus into short length
Heat the oil in a large frying pan, add the chicken pieces and fry until browned on all sides
Add the garlic, thyme and bay leaves to the chicken, stir briefly then add the stock. Simmer gently for 30 minutes
Add the spring onions, asparagus, potatoes and carrots and simmer for a further 20 minutes until the vegetables are tender.


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