Wednesday, November 26, 2014

Pan Roasted Chicken Stew

This time of year is when the hearty dishes start taking the spotlight on our dinner table. Pots and ceramic dishes filled with herbs, root vegetables, and spices topped with chicken, meat, or even salmon make the warmest and most filling meals. Just right for the season, this chicken stew comes out so soft , while the vegetables soak up all the great flavors from the spices and chicken broth. I love to sop up the broth and soft tomatoes on warm bread or eat this out of a bowl with a spoon over quinoa or rice.
2 Tbsp. olive oil
4 skin-on, chicken thighs 
4 skin-on, chicken legs 
Kosher salt
freshly ground black pepper
2 cups chicken broth or vegetable broth
2 cups pearl onions
1 cup garlic cloves
4 soft medium tomatoes, medium chopped
2 cups crimini mushrooms, quartered 
2 cups mixed colored baby potatoes
1 handful, fresh oregano
8 fresh bay leaves
1 Tbsp. turmeric
2 Tbsp. hot paprika
Preheat oven to 450°. Heat oil in a large skillet over medium-high heat. Season chicken legs and thighs with salt and pepper on both sides. Working in two batches, cook chicken until browned, about 5 minutes per side. Set chicken aside on a plate (**keep chicken uncovered). Leave the drippings on the pan, and pour in the vegetable broth. scrape the chicken drippings from the pan in the broth and let cook until bubbling.
2. In a separate oven proof dish or dutch oven mix together the pearl onions, garlic, tomatoes, mushrooms, potatoes, oregano bay leaves, turmeric, and paprika, kosher salt and black pepper. Pour broth over vegetables. Top with chicken pieces, skin side up; transfer dish to oven. Roast until chicken and potatoes are cooked through, 40 minutes. Serve with lemon wedges.
** Keep chicken uncovered so the skin stays nicely crisp. 
Serves: 4 servings
Bon App├ętit! 

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