First, I am sorry for my wife’s phone recording in front of my video. my wife and I did not notice this until I started editing this video. She is now recording small bits of my cooking to put on her future Tic-tok account. Anyways, I thought it was cute to see her trying to make her own film.
I just love these one-pot dishes, the chicken and the veggies just blend the flavors together. I did not add any chicken stock to this dish because the fat from the chicken skin will give off the taste you are looking for.
Try this dish and see how easy it is to make, let me know how yours turned out.
Ingredients
6 to 8 pieces Drumsticks, skin on and bone-in
1 lg. – Onion, sliced or wedged
2 to 6 – Garlic cloves, minced or chopped
2 lg. – Carrots, peeled and sliced
3 each – Celery stalks, chopped
3 tbsp. – All-purpose flour
1/2 cup – White wine, extra for a splash
2 cups – Water
2 tbsp. – Tomato paste
1 tbsp. – Thyme, dried
2 tsp. – Worcestershire sauce
2 each – Bay leaf
1.5 lbs. – Potatoes, chopped into bite-size pieces
Parsley as needed
Salt and pepper to taste
1 cube – Chicken cube (option)
Oven timings
Pre-heated oven set at 350 degrees for 45 mins, with pan wrapped with alum foil.
Second, heat at same for 40 mins, pan wrapped with added potatoes.