Method
- Heat oil in a large saucepan over a medium heat.
- Add the drumsticks and brown all over.
- Reduce the heat to low, then add onion and carrot, cook until softened.
- Add the potatoes and garlic. Stir for 1 to 2 minutes.
- Add the stock, water and vinegar. Simmer until chicken is falling off the bone and potatoes are soft. Remove the saucepan from heat.
- Place drumsticks in a large bowl, take the meat off the bones, then return meat to the saucepan, discarding bones.
- Add peas and bring to boil for 2 minutes.
- Remove from heat and serve into bowls.
Notes
Serve with a wholemeal bread roll or toast.
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