3 Tbsp extra virgin olive oil
6 skinless chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
Bread rolls, to serve
3 carrots, sliced into 1cm-thick rounds 2 sticks celery, sliced into 1cm-thick pieces 1 brown onion, finely chopped 4 cloves garlic, smashed
HERBS AND SPICES
10 whole black peppercorns
1 fresh bay leaf (or 2 dried)
6 sprigs thyme
1 sprig rosemary
2 cups baby spinach leaves
1 handful flat-leaf parsley leaves
Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a medium-high heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until just tender and lightly browned. Transfer to a bowl and set aside.
To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)
Return vegetables to pan.
Add herbs and spices.
Pour in liquid.
Cover with lid and cook over a medium heat until simmering.
Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.
When cool enough to handle, shred chicken meat off the bone. Discard bones. Finely chop chicken.
Return pan to a low heat and add chicken.
Stir in additions. Bring to a simmer and cook for 15 minutes.
Season. Ladle into serving bowls, top with garnish. Serve with rolls.