Perfect for a colder weather, this hearty stewed chicken is fall of the bone tender, juicy on the inside with crispy mouthwatering skin on the outside surrounded with rich gravy and scrumptious vegetables. The stew is made with skin on, bone in chicken thighs and drumsticks and is slowly cooked in the oven to develop deep, complex flavors.
The most challenging part when making the stew is to achieve the crispy chicken skin. With this foolproof recipe no need to worry about slimy yucky skin anymore.
Chicken is slowly stewed with a lid on in the oven for the first part, then uncover it for the sauce to thicken and the tops of the veggies and the chicken skin to crisp up and caramelize.
The gravy is luxuriously rich infused with the rendered fat from the chicken and aromatic herbs and vegetables. It is silky smooth and absolutely delicious with thick consistency and rich, dark color.
To make this dish is very easy on the brain. It basically cooks itself. As long as you can wait long enough you will be rewarded with ultra tender chicken meat that is also very flavorful. I love to serve stewed chicken and vegetables with delicious crusty bread for the sauce dunking.
With just a few easy steps, basic ingredients, with this recipe, you have a delicious, melt in your mouth chicken and vegetables that will impress even the pickiest eaters. Follow the instructions below for the stewed chicken.
