°1/2 tsp dried parsley.
°1/2 tsp dried thyme.
°1/4 tsp. ground black pepper.
°1 tbsp. Finely chop parsley.
°Season with salt .
*DIRECTIONS:
Step 1:
In saucepan on high heat, I combine the oil with butter, heat them for a min and adding onion with mince garlic, and cook them about 5 min until onion is translucent.
2nd step:
Then I add carrots and celery tranches, stir continuously for 1 min.
Step 3:
Then I added the stock powder, along with dried parsley and thyme, ground black pepper, the liter of chicken stock & lukewarm water to pot, & mixed well to that all ingredients are incorporate.
Step 4:
Next, it was time to add the chicken thighs, after removing the skin.
Step 5:
And I covered the pan with a lid and cooked over low heat for about 30 minutes.
Step 6:
Then I adjusted the heat enough so it bubbled well, but not too vigorously or too steadily.
Step 7:
Continued on next page (page 3)
