Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.
- 1 tbsp olive oil
- 1½ kg chicken thighs and drumsticks (bone in, skin on, 6 to 8 pieces)
- 2 onions (halved and cut into wedges)
- 2 garlic cloves (minced)
- 3 carrots (large, cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1"))
- 4 celery stalks (cut into 2cm / 4/5" chunks)
- ½ cup white wine (or water)
- 3 tbsp flour
- 3 cups 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 baby potatoes (halved, quarter large ones)
- fresh thyme (or parsley, chopped)
- crusty bread (warm)
- 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 - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.
View the recipe instructions at www.recipetineats.com