So delicious! I didn’t like the frying part – so messy. But it did make the skin very crispy. Will try skipping the frying next time, will need to bake the chicken until half cooked first before putting it in the dish.
Ingredients
- 4-6lb bone in, skin on chicken thighs (try 6-8 pieces)
- 2-3 onions, halved and cut into wedges
- 2 garlic cloves, minced
- 4 large carrots, cut into 1.5-2.5cm pieces
- 6 celery stalks, cut into 2cm chunks
- 1/2 cup water
- 4.5 tbsp flour
- 4.5 cups/750 ml chicken broth
- 3 tbsp tomato paste
- 3 tsp Worscestershire sauce
- 2 tsp dried thyme
- 2 bay leaves
- 1.5lb baby potatoes, halved (quarter large ones)
Serving (optional):
- Warm crusty bread
Instructions
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Preheat oven to 180C/350F.
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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).
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If there’s too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
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Add carrots and celery, cook for 1 minute.
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Add water. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
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Sprinkle flour across surface, stir.
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Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
- Transfer to baking dish. Place chicken on top, keeping the skin above the liquid level as much as you can.
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Bake for 45 minutes.
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Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
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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.
Credit: Recipe Tin Eats