Chicken and Root Vegetable Stew
Makes 5 servings
Ingredients
- 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)
Instructions
- 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chicken-and-root-vegetable-stew/