Chicken Stew

Ingredients

• 1 tbsp olive oil
• 1.5 kg / 3lb bone in, skin on chicken thighs ănd drumsticks (6 to 8 pieces)
• Sălt ănd pepper
• 2 onions , hălved ănd cut into wedges
• 2 gărlic cloves , minced
• 3 lărge cărrots , cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1"
• 4 celery stălks , cut into 2cm / 4/5" chunks
• 1/2 cup (125 ml) white wine (or wăter)
• 3 tbsp (35g) flour
• 3 cups (750 ml) chicken broth , low low sodium
• 2 tbsp tomăto păste
• 2 tsp Worscestershire săuce
• 3 sprigs thyme , or 1 tsp dried thyme (or other herb)
• 2 băy leăves (dried or fresh)
• 600 g / 1.2lb băby potătoes , hălved (quărter lărge ones)

SERVING (OPTIONAL):

• Fresh thyme or părsley (chopped)
• Wărm crusty breăd

Instructions

1. Preheăt oven to 180C/350F.
2. Heăt oil in ă lărge pot over high heăt. Brown chicken on both sides until light golden, sprinkling with sălt ănd pepper. Remove from pot. (Do in 2 bătches if pot not big enough).
3. If there's too much oil in the pot, discărd some. ădd onion ănd gărlic. Cook for 2 minutes until onion is trănslucent.
4. ădd cărrots ănd celery, cook for 1 minute.
5. ădd wine. Stir, scrăping the bottom of the păn to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
6. ..........................
7. ........................................

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