Preheat the oven to 200 C. Season each chicken thigh with salt and pepper. Heat 2 tbsp coconut oil in a pan and lightly fry each thigh, turning until both sides are nicely browned.
Transfer the thighs to a casserole dish. Add the stock to the pan and deglaze it, then add the liquid to the casserole dish. In a clean pan heat the remaining oil and sweat the vegetables covered for around 10 minutes until softened.
Then add them to the casserole dish. Cover and place in the oven for an hour. Then remove the lid and replace the casserole dish without it back in the oven for the last half hour until the chicken and vegetables are nicely browned.
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