In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken thighs and brown on all sides.

Add chopped onion, carrot, and celery to the pot. Cook until softened, about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant.

Pour in enough water to cover the chicken and vegetables. Add the chicken stock cube (or stock) and the bouquet of thyme and rosemary.

Bring to a boil, then reduce heat and simmer for at least 60-90 minutes, or until the chicken is tender and falling off the bone.

Remove the chicken from the pot and shred the meat. Discard the bones and skin.

Return the shredded chicken to the pot. Add the diced courgette and cook for another 5-10 minutes until tender.

Season with salt and pepper to taste.

Serve hot with a side of cooked quinoa.