Stew with roasted chicken and new potatoes
Ingredients for 4 people:
450 g chicken thighs
400 g new potatoes
2 cloves garlic
250 ml dry white wine
1 tablespoon chopped parsley
3-4 bay leaves
500 ml chicken broth
Sunflower oil, salt sharp flour, and freshly ground black pepper
Remove the bones from the chicken thighs. Clean and chop the onion and cut the tomato into cubes. Peel, wash and cut the potatoes into cubes.
Place the chicken thighs in a pan, skin down, on 2-3 tablespoons of hot oil and fry for about 2 minutes on each side.
Then cut the fried chicken legs into cubes on a cutting board.
In a saucepan over high heat, pour 2-3 tablespoons of sunflower oil, add chopped onion, season with salt and fry lightly.
Add the potatoes to the onions and fry them lightly.
Then add the tomato cut into cubes, the crushed garlic, the cut chicken legs, bay leaves, the chopped parsley, pour in the chicken stock and bring to the boil.
Then pour in the dry white wine and a tablespoon of lemon juice, and simmer everything together over a low heat for about 30 minutes.
Before the end, you can thicken the stew with sharp flour mixed with a little water.
Arrange the finished dish in deep plates, sprinkle with freshly chopped parsley and serve.