Country Chicken Stew

sbs.com.au

Carmel's Kitchen

1 tbsp olive oil

1 kg chicken drumsticks

salt and black pepper

40 g butter

3 carrots, finely diced

3 celery stalks, finely diced

2 large brown onions, finely diced

4 garlic cloves, roughly chopped

3 dried bay leaves

1 tsp dried thyme

½ tsp dried rosemary

½ tsp dried sage

2 tbsp plain flour

1½ litres chicken stock

1 tbsp white wine vinegar, plus extra to serve

5 potatoes, peeled and cut into large chunks

¼ cup fresh flat-leaf parsley, to serve

sourdough bread, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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