Chicken Stew for Two

Succulent chicken with a mix of tender root veggies all in one pot. Just what you need on a cold winter's day 🥶

Ingredients:

2 tbsps olive oil

2 chicken legs

salt and pepper to taste

2 onions, quartered

2 tsps minced garlic

2 carrots, sliced thick

1 cup diced turnip

1/2 cup white wine or water

3 tbsps flour

3 cups chicken broth

2 tbsps tomato paste

2 tsps worcestershire sauce

1 tsp celery seed

1 tsp dry thyme

1 bay leaf

2 cups cubed potatoes

Start by browning the chicken legs in hot olive oil in a large skillet. Salt and pepper them on both sides then remove to a plate. Add onions to the skillet and cook 2 minutes then add garlic for 1 minute. Add the carrots and turnip and the wine or water to de-glaze the pan. Make a well in the center of the pan and sprinkle the flour. Whisk in the broth so no lumps of flour form, then add the tomato paste, worcestershire sauce, celery seed, thyme and bay leaf.

Place chicken legs on top and heat to simmering, then cover and put in 350°F oven for 45 minutes.

Remove the lid and add the potatoes, pushing them down in the liquid, and return to the oven uncovered for 40 minutes.

And tomorrow the leftover juices can be turned into a hearty soup. Mash some of the cooked veggies and add cooked orzo or other pasta or rice and you've got another quick meal!

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