Lemon Thyme Chicken Hotpot

On those days when all you need is wholesome comfort food, this is just the ticket. Combining fresh free-range chicken with organic vegetables and served with fresh cornbread. Delicious!


1lb free range chicken thighs

6 medium white potatoes

3 medium onions

2 leeks

1/2 lb carrots

1 medium butternut squash

1 cup red lentils

Vegetable oil

Bunch of fresh lemon thyme

Sea salt

Black pepper

2 pints water

Chop chicken and brown in vegetable oil.

Peel and dice vegetables and add to pot together with all other ingredients.

Bring to boil and then simmer for around an hour until chicken is tender and vegetables are soft.

Serve with fresh cornbread.

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