One Pot Chicken Stew

I’m calling this a one-pot stew, even though I suggest cooking some baby potatoes to serve on the side but… go with me! The stew itself is done in one big pot: very little hassle or washing-up. While the stew serves four people, the leftovers reheat beautifully–so consider making it, even if it’s just for one or two people. I use chicken legs in this stew because they’re economical and they add a lot of flavour. If you want extra indulgence, top the baby potatoes with a knob of butter and a handful of chopped scallions

Prep Time: 10 min
Cook Time: 1 hr 30 min
Serves: 4
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:

1. 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.
2. Stir 200ml water into the pan and turn the chicken legs so that they are skin-side up.Simmer, uncovered, for another 40 minutes.
3. Meanwhile, boil the potatoes in salted water for 10–15 minutes, until tender.
4. 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