By Rajan Bhattacharya
November 12, 2024
Winter chicken stew is a, flavourful dish thicker than chicken soup but lighter than beef stew. Perfect for cold days, it’s packed with tender chicken, vegetables, and a savoury broth that’s irresistibly comforting.
1 tbsp olive oil 1.5 kg chicken thighs and drumsticks (bone-in, skin-on) Salt and pepper 2 onions, cut into wedges 2 garlic cloves, minced 3 large carrots, cut into chunks 4 celery stalks, chopped 1/2 cup water) 3 tbsp flour 3 cups chicken broth 2 tbsp tomato paste 2 bay leaves 600 g potatoes, cubed
Preheat oven to 180°C. Heat oil in a large pot. Brown the chicken on both sides, then remove.
Discard excess oil. Cook onion and garlic for 2 minutes until soft.
Add carrots and celery. Stir and cook for 1 minute. Add water, scraping the pot’s bottom to dissolve browned bits.
Sprinkle flour and stir. Pour in broth and tomato paste, and add bay leaves.
Place chicken on top, simmer, cover, and bake for 45 minutes. After baking, add potatoes, submerge in liquid, and bake uncovered for 40 minutes until potatoes are tender and chicken golden.
Serve this hearty stew hot with crusty bread on the side for dipping. Optional: garnish with fresh thyme or parsley for an extra flavour.