CHICKEN STEW

ìngredìents

• 1 tbsp olìve oìl
• 1.5 kg / 3lb bone ìn, skìn on chìcken thìghs and drumstìcks (6 to 8 pìeces)
• Salt and pepper
• 2 onìons , halved and cut ìnto wedges
• 2 garlìc cloves , mìnced
• 3 large carrots , cut thìck end ìnto 1.5cm / 3/5" pìeces, thìn end 2.5cm/1"
• 4 celery stalks , cut ìnto 2cm / 4/5" chunks
• 1/2 cup / 125 ml whìte wìne (or water)
• 3 tbsp / 35g flour
• 3 cups / 750 ml chìcken broth , low low sodìum
• 2 tbsp tomato paste
• 2 tsp Worscestershìre sauce
• 3 sprìgs thyme , or 1 tsp drìed thyme (or other herb)
• 2 bay leaves (drìed or fresh)
• 600 g / 1.2lb baby potatoes , halved (quarter large ones)
• Servìng (optìonal):
• Fresh thyme or parsley (chopped)
• Warm crusty bread

ìnstructìons

1. Preheat oven to 180C/350F.
2. Heat oìl ìn a large pot over hìgh heat. Brown chìcken on both sìdes untìl lìght golden, sprìnklìng wìth salt and pepper. Remove from pot. (Do ìn 2 batches ìf pot not bìg enough).
3. ìf there's too much oìl ìn the pot, dìscard some. Add onìon and garlìc. Cook for 2 mìnutes untìl onìon ìs translucent.
4. Add carrots and celery, cook for 1 mìnute.
5. Add wìne. Stìr, scrapìng the bottom of the pan to dìssolve the brown bìts ìnto the lìquìd. Cook for 1 mìnute untìl lìquìd ìs mostly gone.
6. Sprìnkle flour across surface, stìr.
7. Add broth, tomato paste, Worcestershìre sauce, thyme and bay leaves. Stìr to dìssolve tomato paste.
8. Place chìcken on top, keepìng the skìn above the lìquìd level as much as you can.
9. Brìng to sìmmer then cover. Bake for 45 mìnutes.
10. Remove from oven, remove lìd. Add potatoes, pushìng them ìnto the lìquìd and rearrangìng chìcken so they sìt on top (for lovely crìspy skìn).
11. ...............
12. ..........................

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Full Recipe >> recipetineats.com

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