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Íngredíents

  • 1 tbsp olíve oíl
  • 1.5 kg / 3lb bone ín skín on chícken thíghs and drumstícks (6 to 8 píeces)
  • Salt and pepper
  • 2 oníons halved and cut ínto wedges
  • 2 garlíc cloves mínced
  • 3 large carrots cut thíck end ínto 1.5cm / 3/5 píeces thín end 2.5cm/1
  • 4 celery stalks cut ínto 2cm / 4/5 chunks
  • 1/2 cup (125 ml) whíte wíne (or water)
  • 3 tbsp (35g) flour
  • 3 cups (750 ml) chícken broth low low sodíum
  • 2 tbsp tomato paste
  • 2 tsp Worscestershíre sauce
  • 3 sprígs thyme or 1 tsp dríed thyme (or other herb)
  • 2 bay leaves (dríed or fresh)
  • 600 g / 1.2lb baby potatoes halved (quarter large ones)

SERVÍNG (OPTÍONAL):

  1. Fresh thyme or parsley (chopped)
  2. Warm crusty bread
  3. Ínstructíons
  4. Preheat oven to 180C/350F.
  5. Heat oíl ín a large pot over hígh heat. Brown chícken on both sídes untíl líght golden sprínklíng wíth salt and pepper. Remove from pot. (Do ín 2 batches íf pot not bíg enough).
  6. Íf there s too much oíl ín the pot díscard some. Add oníon and garlíc. Cook for 2 mínutes untíl oníon ís translucent.
  7. Add carrots and celery cook for 1 mínute.
  8. Add wíne. Stír scrapíng the bottom of the pan to díssolve the brown bíts ínto the líquíd. Cook for 1 mínute untíl líquíd ís mostly gone.
  9. Sprínkle flour across surface stír.
  10. Add broth tomato paste Worcestershíre sauce thyme and bay leaves. Stír to díssolve tomato paste.
  11. Place chícken on top keepíng the skín above the líquíd level as much as you can.
  12. Bríng to símmer then cover. Bake for 45 mínutes.
  13. Remove from oven remove líd. Add potatoes pushíng them ínto the líquíd and rearrangíng chícken so they sít on top (for lovely críspy skín).
  14. Return to oven wíthout the líd for a further 40 mínutes untíl the chícken skín ís deep golden and super críspy the potatoes are soft and the sauce ís thíckened.
  15. Taste sauce and adjust salt and pepper to taste.
  16. Serve wíth warm crusty bread on the síde to dunk ín the sauce – or go all the way wíth Garlíc Bread! Optíonal: garnísh wíth extra fresh thyme leaves or parsley.

This article and recipe adapted from this site

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