Recipe Index

Ingredients

• 1 tbsp olive oil
• 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 3/5" pieces, thin end 1")
• 4 celery stalks (, cut into 4/5" chunks)
• 1/2 cup white wine (or water)
• 3 tbsp flour
• 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)
• 1.2lb baby potatoes (, halved (quarter large ones)
• Fresh thyme or parsley (chopped)
• Warm crusty bread

Method

1. Heat the oven to 350°F and warm the olive oil in a large ovenproof pot over high heat.
2. Brown the chicken pieces on both sides until light golden, seasoning them with salt and pepper as they cook, working in two batches if needed, then remove them from the pot.
3. Discard some of the oil if there is too much, add the onion wedges and garlic, and cook for 2 minutes until the onion is translucent.
4. Add the carrots and celery and cook for 1 minute more.
5. Pour in the white wine, scrape the base of the pot to dissolve the browned bits, and cook for 1 minute until the liquid has mostly gone.
6. Sprinkle the flour across the surface and stir it in, then add the chicken broth, tomato paste, Worcestershire sauce, thyme sprigs and bay leaves, stirring until the tomato paste dissolves.
7. Lay the chicken on top of the sauce with its skin above the liquid as much as possible, bring the pot to a simmer, cover it, and bake for 45 minutes.
8. Take the pot out, remove the lid, push the baby potatoes down into the liquid, and rearrange the chicken so the pieces sit on top.
9. Return the uncovered pot to the oven for a further 40 minutes until the chicken skin is deep golden and crisp, the potatoes are soft and the sauce has thickened.
10. Taste the sauce for salt and pepper and serve the stew with warm crusty bread for dunking, garnished with fresh thyme or parsley if you like.

Prep: 10 min · Cook: 90 min · Total: 100 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data