Chicken Stew

This hearty stew is all about tender chicken nestled in a rich, flavorful sauce that tastes almost like a gravy. The vegetables cook down until soft and sweet, the potatoes make it filling, and the chicken skin turns crisp in the oven, giving you the best of both worlds: juicy meat and golden crust. It’s one of those dishes you’ll want a chunk of bread handy for, so you can mop up every last bit of sauce.

Instructions

1. 1

   Preheat oven to 180°C / 350°F.

2. 2

   Heat oil in a large ovenproof pot over high heat. Brown chicken pieces on both sides until lightly golden, seasoning with salt and pepper. Remove and set aside.

3. 3

   If too much fat remains in the pot, discard some. Add onion and garlic, cook for 2 minutes until softened.

4. 4

   Add carrots and celery, cook 1 minute.

5. 5

   Pour in white wine, scraping the bottom of the pot to release any browned bits. Let it reduce for 1 minute.

6. 6

   Sprinkle flour over the mixture, stir to coat.

7. 7

   Add broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir until tomato paste is dissolved.

8. 8

   Return chicken to the pot, arranging pieces so most of the skin stays above the liquid.

9. 9

   Bring to a simmer, then cover with lid. Transfer to oven and bake for 45 minutes.

10. 10

    Remove lid, add potatoes into the sauce, and reposition chicken on top so the skin stays exposed.

11. 11

    Return pot to oven uncovered for 40 minutes until chicken skin is deeply golden, potatoes are soft, and sauce has thickened.

12. 12

    Taste sauce and adjust seasoning with more salt and pepper if needed. Serve with warm crusty bread, garnished with fresh thyme or parsley.

Recipe Notes

• If you don’t own an ovenproof pot, cook on the stove up through adding the broth, then transfer everything into a baking dish and continue with the recipe as written.

• The nutritional values assume every drop of sauce is eaten, which makes the fat content appear higher. Skimming off 2 tbsp of chicken fat after browning lowers the count significantly, closer to 640 calories and 27 g of fat per portion.

• Positioning the chicken so the skin stays above the liquid helps it crisp up beautifully in the oven, while the meat below stays juicy and tender.

• Dry or fresh thyme works well here, but rosemary or oregano can also be swapped in for a slightly different flavor profile.

• For best results, use small baby potatoes. Larger ones should be quartered so they soften evenly with the cooking time.

• Crusty bread is the perfect companion, ideal for soaking up the rich sauce.

• Leftovers store well in the fridge for up to 4 days, and the flavors often deepen after resting overnight.