Ultra tender flesh and super crispy skin smothered in a thick savoury sauce with tender vegetables. This Chicken Stew is a one pot dinner that’s easy enough for midweek. Don’t forget crusty bread for dunking!
Anyone else here not a fan of slimy chicken skin?? I don’t care how long it’s been slow cooked. And whether it’s a stew, in soup or Hainanese chicken.
No chicken skin comes near my mouth unless it’s crispy or caramelised.
When my mother reads this, I know she’s going to roll her eyes and think”she’s so childish!!”
I don’t care. I love crispy skin. I want crispy skin. Give me all the crispy skin!!! 😂
SLOW COOKED IN THE OVEN FOR CRISPY SKIN
Because I’m so anti-slimy chicken skin, I like to make my Chicken Stew in the oven rather than on the stove. And unless someone knows a magic trick (and regular readers know I love genius discoveries like how to make insanely crispy wings in the oven and how to dry brine turkey so you don’t have to deal with a bucket of liquid brine in the fridge), the only way to get crispy skin for a stew is in the oven.
Cook it covered for part of the time, then uncover it to let the sauce thicken, the surface of the veggies and edges of the stew caramelise, and – most importantly in my world – to get that chicken skin super crispy!
OK, I think I’ve babbled on enough about the chicken skin. Let me move on.
Under the crispy skin -> tender flesh.
Smothering the crispy skin -> thick savoury gravy sauce.
Around the crispy skin -> tender soft vegetables.
I’m lucky enough to have a big, shallow casserole pot / dutch oven which is absolutely perfect for these kind of stews that go from stove to oven. But if you don’t have one, don’t worry, just tip it all into a baking pan before popping it into the oven.
And – confession time. The reason I cropped out most of the bowl in the photo below is because I ate the chicken before I took this photo. The side you can’t see just has bones, picked completely clean.
I couldn’t resist! Don’t judge me! 😂 – Nagi x
- 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)
- Fresh thyme or parsley (chopped)
- Warm crusty bread
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 until onion is translucent.
Add carrots and celery, cook for 1 minute.
Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
Sprinkle flour across surface, stir.
Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
Place chicken on top, keeping the skin above the liquid level as much as you can.
Bring to simmer then cover. Bake for 45 minutes.
Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
Taste sauce and adjust salt and pepper to taste.
Serve with warm crusty bread on the side to dunk in the sauce! Optional: garnish with extra fresh thyme leaves or parsley.
If you don't have a large ovenproof pot, do the whole recipe up to and including step 7 on the stove then tip it all into a baking pan. Proceed with recipe.
Nutrition per serving, assuming 6 servings and that all the sauce is consumed. The fat is higher than it should be because it doesn't take into account discarded fat after browning the skin. If you discard 2 tbsp of fat, then the calories reduces to about 640 calories per serve with 27g of fat.
WATCH HOW TO MAKE IT
LIFE OF DOZER
Shaved rump, permanent “help me up” harness, and trapped in a play pen.
Adding a Cone of Shame is just rubbing salt into the wound, isn’t it?
I told him not to scratch the stitches. I warned him about the cone. He did not obey!!😂
For those playing catch up, Dozer had a knee operation last week. He’s doing just fine. 4 days into a 4 month recovery before he’s hopefully back to normal! Thank you for all the lovely messages of support for him. He feels loved!!❤️ N x