pot-roasted chicken thighs with asparagus, thyme and kipfler potatoes

by Leah Halmagyi


  • 18 small Kipfler potatoes, washed
  • 6 chicken thighs, skin on
  • 2 tsp celery salt
  • 125g unsalted butter
  • 2 leeks, finely sliced
  • 4 cloves garlic, minced
  • 4cm piece turmeric, grated
  • 2 bunches thyme leaves
  • 2 tsp plain flour
  • 2 swedes, peeled and diced
  • 2 cup dry white wine
  • 2 bunches asparagus, chopped
  • crusty bread, to serve


Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 6

1 Preheat oven to 180°C. Place the potatoes in a saucepan of cold salted water and set
over a moderate heat. Bring to a high simmer and cook until tender. Drain, then use a small
knife to remove the skins while hot. Set aside.
2 Season the chicken with celery salt. Put half the butter into a large heavy-based
saucepan over a moderate heat. Once melted, add the chicken piece sand cook for 5
minutes, until browned. Set aside. Mix in the leeks, garlic, turmeric, thyme and remaining
butter, then cook for 2 minutes. Add the flour and cook until the mixture begins to stick.
3 Return the chicken pieces, add the swedes and wine, then bake for 45 minutes, until the
chicken skin is crisp and the sauce has almost evaporated. Add the asparagus, bake for 2
minutes, then serve with crusty bread.