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2 tbsp butter
1 tsp olive oil
8 Chicken thighs
8 baby potatoes, sliced in half
6 sprigs of thyme
3 garlic cloves, finely sliced
4 carrots, chopped
8 oz chicken stock
1 1/2 cups kale leaves
Flat leaf parsley, roughly chopped
Juice of ½ lemon, slices of the other half
2 tbsp butter
1 tsp olive oil
8 Chicken thighs
8 baby potatoes, sliced in half
6 sprigs of thyme
3 garlic cloves, finely sliced
4 carrots, chopped
250ml chicken stock
150g kale leaves
Flat leaf parsley, roughly chopped
Juice of ½ lemon, slices of the other half
Large high-sided frying pan