Lemon & Thyme Chicken Pot

Ingredients

• 14 oz (400 g) chicken thighs
• 1 lb (450 g) potatoes
• 3 cups (330 g) carrots
• 2 onions (240 g)
• 3 cups (720 ml) low-sodium chicken broth
• 2 tbsp (30 ml) olive oil
• 1 tbsp (6 g) dried thyme
• 2 lemons (90 ml)
• 1 cup (30 g) chopped fresh parsley

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Method

1. Cut the chicken into 3 cm pieces and brown them hard in the oil, 4 minutes, until the base of the pot goes dark. Lift them out.
2. Soften the onions and carrots in the same pot for 8 minutes, scraping the brown from the bottom.
3. Return the chicken with the potatoes cut small, the thyme and the boiling broth, cover and simmer 12 minutes, until the potatoes crush against the pot.
4. Take it off the heat and stir in the juice of both lemons and the parsley; cooked, the lemon goes bitter.