Cider Chicken Casserole

• 4 tablespoons oil
• 4 chicken thighs
• 4 chicken legs
• 2 pounds small potatoes peeled
• 8 3/4 ounces shallots cut into wedges
• 8 3/4 ounces button mushrooms halved
• 2 cloves garlic chopped
• 4 sprigs fresh thyme leaves stripped from stems
• 7 ounces cherry tomatoes halved
• 1 2/3 cups cider
• 1 2/3 cups vegetable stock
• fresh flat leaf parsley for garnish

1. Heat oil in a Dutch oven. Cook chicken until browned all over. Season then set aside. Add potatoes, shallots, mushrooms, garlic and 3/4 of the thyme. Saute for 5 mins. Season. Return chicken to pan along with 1/2 the tomatoes. Add cider and stock. Bring to a boil, cover and cook over medium heat for 30 mins. Add remaining tomatoes and cook for 5 mins. Season and add a pinch of sugar.
2. Garnish with parsley and remaining thyme.

oil, chicken thighs, chicken, potatoes, shallots, mushrooms halved, garlic, thyme, tomatoes, cider, vegetable stock, flat leaf parsley

Taken from www.yummly.com/recipe/Cider-Chicken-Casserole-1399707 (may not work)