- Olive oil 1 tbsp
- Chicken thighs 1.5 kg / 3lb bone-in, skin-on and drumsticks (6 to 8 pieces)
- salt and pepper
- Onions 2 , halved and cut into wedges
- Garlic cloves 2 , minced
- Carrots 3 large , cut thick end into 1.5cm pieces
- Celery stalks 4 , cut into 2cm chunks
- White wine 1/2 cup (125 ml) (or water)
- Flour 3 tbsp (35g)
- Chicken broth 3 cups (750 ml)
- Tomato paste 2 tbsp
- Worcestershire Sauce 2 tsp
- Thyme 3 sprigs , or 1 tsp dried thyme
- Bay leaves 2 (dried or fresh)
- baby potatoes 600 g / 1.2lb , halved (quarter any large ones)
This is an unbelievably tasty one-pot meal that is made with chicken thighs and drumsticks. The skin on the chicken crisps up beautifully and encases tender, moist chicken meat. The potatoes are cooked underneath the chicken in a wonderful chicken broth and tomato gravy.
Serve with chunks of crusty bread to soak up all the gravy juices!
Preheat oven to 350F/160C fan/gas mark 4
Heat olive oil in a large pot over high heat. Brown the chicken on both sides until lightly golden, sprinkling with salt and pepper. Remove from pot. Don’t overcrowd the pan or the chicken won’t brown – do it in a couple of batches instead.
If there's too much oil in the pot, pour some out. Add onion and garlic. Cook for 2 minutes until onion is beginning to soften.
Add carrots and celery, cook for 1 minute.
Add wine or water. Stir well, scraping the bottom of the pan to dissolve the brown bits from cooking the chicken into the liquid. Cook for 1 minute until the liquid has reduced and nearly gone.
Sprinkle flour across surface and stir.
Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir well to dissolve tomato paste and spread it evenly.
Place chicken on top, keeping the skin above the liquid level as much as you can.
Bring to simmer then cover. Bake in the oven for 45 minutes.
Remove from the oven and remove the lid. Add potato pieces, pushing them into the liquid and rearranging chicken so that it’s on top of the potatoes.
Return to the oven without the lid for a further 40 minutes, or until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thick.
Taste sauce and adjust salt and pepper to taste.