One-pot chicken stew
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Ingredients
2 tbsp butter
3 celery sticks, chopped
1 onion, finely chopped
1 tbsp fresh thyme leaves
4 chicken legs
4 garlic cloves, crushed
a glass of white wine
2 carrots, peeled and roughly chopped
400g tin of chopped tomatoes
salt and pepper
baby potatoes, to serve
Method
Melt the butter in a very large casserole over a medium heat. Add the celery, onion and thyme and cook for 5 minutes. Place the chicken legs skin-side down in the pan and cook for 5 minutes, until the skin is browned.
Add the garlic and cook for 2 minutes. Pour in the wine and cook on a high heat for 2 minutes, until the wine evaporates. Reduce the heat and stir in the carrots and tomatoes. Simmer, uncovered, for 40 minutes.
Stir 200ml water into the pan and turn the chicken legs so that they are skin-side up. Simmer, uncovered, for another 40 minutes.
Meanwhile, boil the potatoes in salted water for 10–15 minutes, until tender.
When the chicken is cooked through and the vegetables are tender, season to taste. Ladle the stew into warmed serving bowls and serve with the baby potatoes.
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