One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan,Casserole, and Slow Cooker by Cook's Country

Author:Cook's Country [Country, Cook's]
Language: eng
Format: azw3
ISBN: 9781940352848
Publisher: America's Test Kitchen
Published: 2016-12-27T00:00:00+00:00

1 Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown on both sides, 7 to 10 minutes; transfer to large bowl. Repeat with 1 tablespoon oil and remaining chicken.

2 Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onions and ¼ teaspoon salt and cook until onions are softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Whisk in broth and wine, scraping up any browned bits and smoothing out any lumps.

3 Stir in potatoes, celery root, parsnips, carrots, bay leaves, and browned chicken and any accumulated juices, and bring to simmer. Cover, transfer pot to oven, and cook until chicken is very tender, 50 to 60 minutes.

4 Remove pot from oven and discard bay leaves. (Stew can be refrigerated for up to 2 days; add additional broth as needed to loosen sauce when reheating.) Stir in parsley and season with salt and pepper to taste before serving.

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