Chicken Stew

Preheat oven to 180C/350F.

Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).

If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.

Add carrots and celery, cook for 1 minute.

Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.

Sprinkle flour across surface, stir.

Add 750 ml chicken broth, 2 tbsp tomato paste, 2 tsp Worcestershire sauce, 3 sprigs thyme and 2 bay leaves. Stir until the tomato paste dissolves.

Place the chicken on top of the liquid, keeping the skin above the liquid level as much as you can.

Bring to simmer then cover. Bake for 45 minutes.

Remove from oven and remove the lid. Add 600 g halved baby potatoes, pushing them into the liquid and rearranging the chicken so it sits on top for crispy skin.

Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.

Taste the sauce and adjust the salt and pepper to taste.

Serve with warm crusty bread on the side for dunking in the sauce.