Ingredients
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
VEGETABLES
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
LIQUID
3L water
ADDITIONS
2 cups baby spinach leaves
GARNISH
1 handful flat-leaf parsley leaves
Method
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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.
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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.)
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Return vegetables to pan.
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Add herbs and spices.
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Pour in liquid.
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Cover with lid and cook over a medium heat until simmering.
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Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
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Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.
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When cool enough to handle, shred chicken meat off the bone. Discard bones. Finely chop chicken.
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Return pan to a low heat and add chicken.
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Stir in additions. Bring to a simmer and cook for 15 minutes.
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Season. Ladle into serving bowls, top with garnish. Serve with rolls.
