Chicken Stew

Name: Chicken Stew
Total time: 100 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1.5 kg bone in, skin on chicken thighs and drumsticks; 3 lb bone in, skin on chicken thighs and drumsticks; 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; 125 ml white wine (or water); 1 1/2 cup white wine (or water); 35 g flour; 3 tbsp flour; 750 ml chicken broth, low low sodium; 3 cups 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 baby potatoes, halved (quarter large ones); 1.2 lb baby potatoes, halved (quarter large ones); Fresh thyme or parsley, chopped; Warm crusty bread

1h 40m

Serves 6

https://www.recipetineats.com/chicken-stew/

Chicken Stew

https://www.recipetineats.com/chicken-stew/

1h 40m

Serves 6

Directions

1Preheat oven to 180C/350F.
2Heat oil in a large pot over high heat.
3Brown chicken on both sides until light golden, sprinkling with salt and pepper.
4Remove from pot. (Do in 2 batches if pot not big enough).
5If there’s too much oil in the pot, discard some.
6Add onion and garlic.
7Cook for 2 minutes until onion is translucent.
8Add carrots and celery, cook for 1 minute.
9Add wine.
10Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid.
11Cook for 1 minute until liquid is mostly gone.
12Sprinkle flour across surface, stir.
13Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves.
14Stir to dissolve tomato paste.
15Place chicken on top, keeping the skin above the liquid level as much as you can.
16Bring to simmer then cover.
17Bake for 45 minutes.
18Remove from oven, remove lid.
19Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
20Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
21Taste sauce and adjust salt and pepper to taste.
22Serve with warm crusty bread on the side to dunk in the sauce – or go all the way with Garlic Bread!
23Optional: garnish with extra fresh thyme leaves or parsley.

Ingredients

1 tbsp olive oil
1.5 kg bone in, skin on chicken thighs and drumsticks
3 lb bone in, skin on chicken thighs and drumsticks
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
125 ml white wine (or water)
1 1/2 cup white wine (or water)
35 g flour
3 tbsp flour
750 ml chicken broth, low low sodium
3 cups 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 baby potatoes, halved (quarter large ones)
1.2 lb baby potatoes, halved (quarter large ones)
Fresh thyme or parsley, chopped
Warm crusty bread

Equipment

large potlarge oven proof potbaking pan

Tips

If you don’t have a large ovenproof pot, do the whole recipe up to and including step 7 on the stove then tip it all into a baking pan. Proceed with recipe.

Chicken Stew

Chicken Stew

Directions

Ingredients

Equipment

Tips

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