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1 kg chicken (thigh or pieces)
1 cup chicken stock
2 tbs oil
3 sprigs Thyme
200g mushrooms (button)
1 onion (brown)
2 tbs flour
2 cloves of garlic
Slices of lemon
Cook chicken in casserole dish with oil until brown & then remove.
Cook chopped parsnip & onion until soft, add garlic & ¼ cup of stock.
Mix flour with the rest of the chicken stock together in a separate container before adding it into the casserole dish with the chicken.
Put in mushrooms & thyme then simmer for about 20 minutes.
Add diced potatoes & lemon & cook another 20 minutes until soft.
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