Chicken Stew
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.
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