Chicken Stew

Name: Chicken Stew
Prep time: 90 min
Cook time: 100 min
Total time: 10 min
Yield: 10 mins
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); Fresh thyme or parsley (chopped); Warm crusty bread

10 mins

Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.

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 white wine
125 ml
3 tbsp flour
35g
3 cups chicken broth
low low sodium, 750 ml
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
Fresh thyme or parsley
chopped
Warm crusty bread

Directions

1
2
Preheat oven to 180C/350F.
3
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).
4
If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
5
Add carrots and celery, cook for 1 minute.
6
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.
7
Sprinkle flour across surface, stir.
8
Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
9
Place chicken on top, keeping the skin above the liquid level as much as you can.
10
Bring to simmer then cover. Bake for 45 minutes.
11
Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
12
Return 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.
13
Taste sauce and adjust salt and pepper to taste.
14
Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

Chicken Stew

10 min10 mins

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