Chicken stew

Adapted from Recipe Tin Eats

Ingredients:

  • 1 tbsp olive oil
  • 1.5 kg / 3 lbs 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
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 3 sprigs thyme, or 1 tsp dried thyme (or other herb)
  • 2 bay leaves (dried or fresh)
  • 600 g / 1.2 lbs baby potatoes, halved (quarter large ones)
  • Warm crusty bread (homemade garlic bread!!)
  • OPTIONAL: Fresh thyme or parsley (chopped)

Directions:

  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.
  6. Sprinkle flour across surface, stir.
  7. Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
  8. Place chicken on top, keeping the skin above the liquid level as much as you can.
  9. Bring to simmer then cover. Bake for 45 minutes.
  10. Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
  11. 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.
  12. Taste sauce and adjust salt and pepper to taste.
  13. 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.

Ingredients for Garlic Bread:

  • 1 French stick / baguette , ~ 60cm / 2ft long (I use half a loaf of Whole Foods peasant bread)
  • 125 g / 1 US stick unsalted butter, softened
  • 2 tsp fresh garlic , minced (~3 – 4 cloves, pack the teaspoon)
  • 1/2 tsp salt
  • 2 tsp finely chopped parsley (optional)

Directions for Garlic Bread:

  1. Preheat oven. I left it at the same temperature as the chicken stew.
  2. Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5″ thick slices.
  3. Mix together the butter, garlic, salt and parsley. Taste to see if it’s salty / garlicky enough for your taste.
  4. Smear garlic butter over cut side of bread.
  5. Bake for 15 minutes until the crust is crispy (check through foil).

I wanted a Dutch oven for a long time, and my sister Jennifer recommended the affordable Lodge cast iron 6 quart. She also recommended this chef’s blog! This came out super tasty — and every reheated leftover tasted better and better. HIGHLY recommend. Perfect for cold winter’s days to heat up your whole apartment.

~ Jessie

3 comments on “Chicken stew

  1. jjkarlgaard says:

    Yay glad you tried it!! ❤

    Liked by 1 person

  2. […] not a fan of beef, much less veal, so… I incorporated another website (she has delicious chicken stew!) that fried the meatballs instead of baking them. These were wildly delicious and approved by all. […]

    Like

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