You will need the following ingredients:
1kg Chicken Thighs or Drumsticks (or a mix of both)
1 large Leek (you can substitute an Onion if preferred)
2 large Carrots
3 sticks of Celery
4 Garlic Cloves
2 Chicken Stock Cubes
Large Casserole Dish with Lid
Frying Pan or Cast Iron Skillet
While they're sizzling away, chop up the rest of your vegetables. Don't slice them too finely - we're looking for nice, hearty chunks.
Once you've finished chopping things, the chicken should be just about ready to turn over. Give it another 2 minutes or so, then transfer the chicken to the casserole dish, taking care to keep the fat you've just used in the pan. Add the Garlic, Leek and Celery with the Thyme and a grind of salt to taste. Sauteé for at least 5 minutes - until the Leek is starting to caramelise (excuse the fat splatters - i swear i cleaned the hob just minutes before this! :( )
Put the lid on, and stick it in the oven for 1 hour. You can leave it a little longer if you want less liquid, but you need to at least check it beforehand to make sure the sttock hasn't boiled away - i've made this mistake and nearly ended up ruining it!
At this point, all that's left is to serve. You don't need to add anything as a side dish, but if you're wanting to stretch it a little further - a little rice goes well with it.
As always, enjoy yourself, and enjoy the casserole! :D