Chicken stew

Ingredients

• Chicken thighs800 g
• Onion2 pcs
• Potatoes700 g
• Canned peeled tomatoes400 g
• Garlic3 cloves
• White wine100 ml
• Lemon1 pc
• Bay leaf2 pcs
• Parsley20 g
• Chicken stock400 ml
• Sunflower oil2 tbsp
• Vegeta or similar seasoning1 tsp
• Salt1 pinch
• Pepper1 pinch

Instructions

1. 1

   Pat 800 g chicken thighs dry and season. Peel 700 g potatoes and cut them into large chunks. Slice 2 onion, crush 3 cloves of garlic, crush 400 g canned peeled tomatoes with your hand.

2. 2

   Heat 2 tablespoons of sunflower oil in a wide pot. Sear the thighs 4 minutes per side until the skin is gold. Lift them out.

   Tip: Do not crowd the pot or the skin steams gray. Brown in two batches if you must.

3. 3

   Sweat the onion in the same fat 3 minutes. Add garlic, then 100 ml white wine, and let it bubble 1 minute. Stir in tomatoes, 400 ml chicken stock (or 400 ml hot water plus the Vegeta), bay and a strip of 1 lemon peel.

4. 4

   Nest the thighs and raw potatoes in the sauce. Cover and simmer 30 minutes until the potatoes are tender and the chicken pulls from the bone.

   Tip: Potatoes go in raw. If you add leftover cooked ones they fall apart in the half-hour simmer.

5. 5

   Fish out the bay and the peel. Squeeze in the lemon juice and scatter 20 g parsley.

6. 6

   Taste for a pinch of salt. Serve in deep plates with bread if you want to wipe the sauce.