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

Admin Food blogger and photographer

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