Lemon & Thyme Chicken Pot with Gremolata

Ingredients

• 14 oz (400 g) chicken thighs
• 2 tbsp (30 ml) olive oil
• 2 (240 g) onions
• 3 cups (330 g) carrots
• 16 oz (450 g) potatoes, diced small
• 1 tbsp (6 g) dried thyme
• 3 cups (720 ml) low-sodium chicken broth
• 2 (90 ml) lemons
• 1 cup (30 g) chopped fresh parsley
• 1 tsp (2 g) lemon zest
• 1 garlic clove

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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 8 minutes, until golden, scraping up the brown.
3. Return the chicken with the diced potatoes, thyme and boiling broth, cover and simmer 12 minutes, until the potatoes are soft and the chicken reads 74°C (165°F).
4. Chop the parsley with the lemon zest and garlic into a gremolata. Off the heat stir in the juice of both lemons and scatter the gremolata over each bowl.