Chicken Stew

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

1. Preheat oven to 180C/350F.
2. 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).
3. If there's too much oil in the pot, discard some. add onion and garlic. Cook for 2 minutes until onion is translucent.
4. add carrots and celery, cook for 1 minute.
5. 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.

more full recipe : recipetineats