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Chicken Stew Recipe

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!

Image credit www.recipetineats.com

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
  • Preheat oven to 180C/350F.
  • 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).
  • If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
  • Add carrots and celery, cook for 1 minute.
  • 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.
  • Sprinkle flour across surface, stir.
  • Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
  • Place chicken on top, keeping the skin above the liquid level as much as you can.
  • Bring to simmer then cover. Bake for 45 minutes.
  • Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
  • 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.
  • Taste sauce and adjust salt and pepper to taste.
  • 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.
Full Intruction please visit owner recipes @www.recipetineats.com

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