Adapted from Recipe Tin Eats
- 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)
- 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.
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:
- Preheat oven. I left it at the same temperature as the chicken stew.
- Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5″ thick slices.
- Mix together the butter, garlic, salt and parsley. Taste to see if it’s salty / garlicky enough for your taste.
- Smear garlic butter over cut side of bread.
- 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.