According to recent news, a second bomb cyclone is expected to bring heavy rain and wind to the Bay Area tonight. I’d say it’s the perfect time to hole up indoors and prepare a big pot of chicken and root vegetable stew. Are you with me?
When it comes to poultry, I don’t often go for dark meat. But it’s a must in this recipe given the cooking technique (browning and then braising skin-on, bone-in thighs and drumsticks). The result? Meltingly tender versus moderately tough pieces of chicken.
Serve chicken and root vegetable stew as is or alongside crusty bread to sop up every last drop of sauce. It’s a simple yet comforting dish to make and eat on a gloomy (or gorgeous) winter day.
Recipe adapted from RecipeTin Eats.
- 1 tablespoon olive oil
- 3 pounds skin-on, bone-in chicken thighs and drumsticks
- sea salt and freshly ground black pepper, to taste
- 2 onions, cut into ½"-thick wedges
- 2 garlic cloves, minced
- 4 carrots, peeled and cut diagonally into 1" pieces
- 4 stalks celery, cut into 1" pieces
- ½ cup white wine
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried Italian seasoning
- 2 turnips, peeled and cut into 1" pieces
- 1 large rutabaga, peeled and cut into 1" pieces
- chopped celery leaves (optional, for garnish)
- Preheat oven to 350 degrees.
- Heat olive oil in a 6- to 8-quart heavy pot with a lid. Season chicken with salt and pepper and place skin side down in the pot. Cook until golden brown without turning, 6-8 minutes. Flip and cook for another 6 minutes. Transfer chicken to a plate.
- Remove all but 2 tablespoons of fat from pot. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes. Add garlic, carrots and celery and cook, stirring occasionally, until tender, about 2 minutes.
- Add wine and bring to a boil, scraping any brown bits from the bottom of the pot with a wooden spoon. Simmer until the liquid has almost evaporated, about 1 minute.
- Add flour and cook, stirring constantly, for 1 minute.
- Add chicken broth, tomato paste, Worcestershire sauce, bay leaves and Italian seasoning. Stir and bring to a boil.
- Nestle the seared chicken, skin side up, in the pot. Cover and bake for 45 minutes.
- Remove from the oven and nestle the turnips and rutabaga in the stew, under the chicken. Bake uncovered for 40 more minutes or until the vegetables are tender and the chicken is cooked through.
- Season with additional salt and pepper to taste. Garnish with celery leaves, if using.
This was great. Even though I used about 2 1/2 lbs of skinless boneless chicken thighs. They browned nicely and the taste and mouthfeel were very good! I did everything else according to the recipe and will do it again. Thanks for a delightful meal!
I’m so glad you enjoyed the recipe and plan to make it again. Thanks for the feedback, Jesse!