Chicken Potato Stew

Von Sip and Feast · 90 Min.

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Zubereitung

1. Preheat the oven to 325°F, and clear space on the middle rack for a large Dutch oven.
2. Pat the chicken dry and season all sides with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium heat. Sear the chicken on both sides until well browned, working in batches. Transfer the chicken to a plate and cover loosely with foil.
4. Lower the heat to medium-low. Add the butter, onion, celery and a pinch of salt, and cook until soft and translucent, about 10 minutes. Add the garlic and cook 1 to 2 minutes until fragrant.
5. Stir in the flour and cook 1 minute until no white spots remain.
6. Add the wine, raise the heat to high, scrape up the browned bits with a wooden spoon and boil for 20 seconds. Whisk in the stock, return the chicken, and bring to a boil.
7. Add the carrots, potatoes, thyme, bay leaves and Worcestershire sauce, and stir. Bring to a boil, then turn off the heat, cover with a heavy lid, and put in the oven for 45 minutes.
8. Remove the lid and cook another 30 to 60 minutes, until the potatoes and carrots are tender. Stir in the peas 15 minutes before taking the pot out of the oven.
9. Remove the thyme and bay leaves and skim off excess fat. Taste and season with salt and pepper.
10. If the stew is not thick enough, boil on the stovetop for 5 to 10 minutes to reduce. Or, bring to a simmer, stir in a cornstarch slurry, and cook about 1 minute until thickened.

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