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 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 ...
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