• 4servings
  • 80minutes
  • 257calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B9, C
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 skinless and boneless chicken thighs (about 500g), quartered

  2. olive oil

  3. 2 onions , sliced

  4. 2 garlic cloves , crushed

  5. rosemary needles, from 2 sprigs , chopped

  6. 1 tbsp balsamic

  7. 2 tbsp pearled spelt

  8. 500ml chicken stock

  9. 250g waxy potatoes , such as Charlotte, peeled and quartered lengthways

  10. small bunch parsley , chopped

Instructions Jump to Ingredients ↑

  1. Heat the oven to 190C/fan 170C/gas 5. Fry the chicken thighs in a little olive oil until browned then scoop out the pan. Add the onions and cook until softened. Add the garlic and rosemary and cook for a minute. Add the balsamic and cook for a minute, then add the rest of the ingredients, bring to a simmer then cover and transfer to the oven for 1 hour. Stir in the parsley and serve with crusty bread if you like.


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