Easy Stewed Chicken & Potatoes

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cube the potatoes into large chunks. Heat a Dutch oven or large oven-safe casserole over medium-high heat, add a drizzle of avocado oil and the potatoes, and season generously with salt and pepper. Fry for about 12 to 14 minutes until lightly golden; they do not need to be fully cooked. Transfer to a bowl.
3. In the same pan, fry the sliced mushrooms over medium heat with no added fat until their juices have evaporated, about 5 minutes. Add 1 tbsp butter and the diced onion and sauté 8 to 10 minutes, until the onion is translucent and the mushrooms are well browned.
4. Add the garlic, thyme, rosemary, ground coriander, smoked paprika, salt and pepper and fry for 1 minute. Sprinkle in the flour, stir until fully combined, and cook 1 more minute.
5. In a bowl, whisk the sour cream and ketchup with 1/2 cup of the chicken broth until smooth and lump-free. Add this to the remaining 2 1/2 cups broth, then pour into the pan.
6. Return the potatoes to the pan, add the chopped carrots, mix well and press the potatoes into an even layer. Take the pan off the heat.
7. Pat the chicken dry, rub generously with avocado oil, then season all over with salt, pepper, 1 tsp ground coriander and 1 tsp smoked paprika. Arrange the chicken over the potato and mushroom mixture.
8. Cover and bake at 400°F for 45 minutes. Remove the lid, raise the oven to 425°F and bake a further 45 to 60 minutes, until the chicken skin is golden brown and crisp.
9. Scatter the chopped dill, parsley and chives over the top before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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