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Chicken Stew



Ingredients

  • 1 tbsp olive oil
  • 1.5 kg / 3lb bone in, skin on chicken thighs and drumsticks (6 to 8 pieces)
  • Salt and pepper
  • 2 onions , halved and cut into wedges
  • 2 garlic cloves , minced
  • 3 large carrots , cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1"
  • 4 celery stalks , cut into 2cm / 4/5" chunks
  • 1/2 cup (125 ml) white wine (or water)
  • 3 tbsp (35g) flour
  • 3 cups (750 ml) chicken broth , low low sodium
  • 2 tbsp tomato paste
  • 2 tsp Worscestershire sauce
  • 3 sprigs thyme , or 1 tsp dried thyme (or other herb)
  • 2 bay leaves (dried or fresh)
  • 600 g / 1.2lb baby potatoes , halved (quarter large ones)


SERVING (OPTIONAL):
Fresh thyme or parsley (chopped)
Warm crusty bread

Instructions

  1. Preheat oven to 180C/350F.
  2. Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
  3. If there's too much oil in the pot, discard some. add onion and garlic. Cook for 2 minutes until onion is translucent.
  4. add carrots and celery, cook for 1 minute.
  5. add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.

more full recipe : recipetineats
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