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April 08, 2019 Edit

Chicken Stew

Ingredients

1 tbsp olive oil
1.5 kg / 3lb bone in, skin on chicken thighs ând drumsticks (6 to 8 pieces)
Sâlt ând pepper
2 onions , hâlved ând cut into wedges
2 gârlic cloves , minced
3 lârge cârrots , cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1"
4 celery stâlks , cut into 2cm / 4/5" chunks
1/2 cup (125 ml) white wine (or wâter)
3 tbsp (35g) flour
3 cups (750 ml) chicken broth , low low sodium
2 tbsp tomâto pâste
2 tsp Worscestershire sâuce
3 sprigs thyme , or 1 tsp dried thyme (or other herb)
2 bây leâves (dried or fresh)
600 g / 1.2lb bâby potâtoes , hâlved (quârter lârge ones)
SERVING (OPTIONâL):

Fresh thyme or pârsley (chopped)
Wârm crusty breâd

Instructions

Preheât oven to 180C/350F.
Heât oil in â lârge pot over high heât. Brown chicken on both sides until light golden, sprinkling with sâlt ând pepper. Remove from pot. (Do in 2 bâtches if pot not big enough).
If there's too much oil in the pot, discârd some. âdd onion ând gârlic. Cook for 2 minutes until onion is trânslucent.
âdd cârrots ând celery, cook for 1 minute.
âdd wine. Stir, scrâping the bottom of the pân to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
Sprinkle flour âcross surfâce, stir.
âdd broth, tomâto pâste, Worcestershire sâuce, thyme ând bây leâves. Stir to dissolve tomâto pâste.
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