Chicken stew

adapted from

www.recipetineats.com

INGREDIENTS:

1 tbsp olive oil 1-1/2 tbsp white flour

2-3 lb whole chicken 1-1/2 cups chicken broth

pinch of salt and pepper 1 tbsp tomato paste

1 onion, cut into chunks 1 tbsp worscetshire

1 garlic clove, minced 2 tsp dried thyme

1 large carrot, diced 1 bay leaf

2 celery stalks, diced 1/2 lb baby potatoes

1/4 cup white wine

DIRECTIONS:

1. Preheat oven to 350F.

2. Cut whole chicken into pieces (drums, breasts, wings, thighs) - reserve the neck, wing tips and remaining bones for making broth.

3. Heat oil in a large oven-proof pot on medium-high heat. Sprinkle salt and pepper on the chicken pieces and brown on both sides in the pot until light golden. Remove from pot and set aside for now.

4. Add onion and garlic and cook for approximate two minutes. Add carrots and celery, cook for another 1-2 minutes. Add the wine and stir to scrape up the brown bits on the bottom of the pot. Cook until most of the liquid is gone.

5. Sprinkle flour over the surface of the pot and stir. Add broth, tomato paste, Worcestershire sauce, thyme and bay leaf. Stir to dissolve tomato paste.

6. Place chicken pieces on top, keeping the skin above the liquid level as much as possible. Bring to a simmer, cover, and bake for 40 min.

7. Remove from the oven and add the potatoes (halved), pushing them into the liquid. If needed, rearrange the chicken pieces so, once again, they are not immersed in the liquid. Return to the oven UNCOVERED until the chicken skin is deep golden and crispy, the potatoes are cooked and the sauce is thickened - approximately 40 min.