STEWED CHICKEN AND VEGETABLES WITH GRAVY

SERVES 2 to 3

Sometimes the simple things are the best. This is great comfort food and only takes one hour to cook. Even prepping the vegetables is quick since they are chopped in large pieces. When whole chickens are on sale, I buy several, cut some in half and freeze for soups and stocks. That also gives me some for dishes like this, when I want both dark and white meat. But you may use any bone-in pieces you prefer.

INGREDIENTS

1/2 cup all-purpose flour

Salt and pepper to taste

1/2 of a 4-lb. chicken, cut into leg, thigh, wing and 2 breast pieces

3 tablespoons olive or vegetable oil

1 cup dry white wine

1 cup water or low-sodium chicken broth

8 large cloves garlic, lightly smashed and peeled

3 large carrots, cut into 1-1/2 inch pieces (or use baby cut carrots)

2 large celery ribs, cut into 1-1/2 inch pieces

1 large green pepper, cut into 1-1/2 inch pieces

1 large onion, cut into 1-1/2 inch pieces

8 ounces white button mushrooms, halved or quartered

2 bay leaves

1 teaspoon dried thyme leaves

1 teaspoon dried marjoram leaves

1/2 teaspoon dried or rubbed sage leaves

2 tablespoons flour mixed with 2 tablespoons water to form a paste

Place the flour on a flat plate or waxed paper. Season with salt and pepper. Dredge each piece of chicken in the flour and tap to remove the excess. Heat the oil over medium-high heat in a deep sauté pan or dutch oven. Add the chicken pieces, skin-side down and sauté until nicely browned, about 3 minutes. Turn and brown the other side. Remove all but about 2 tablespoons of the oil from the pan. Add the wine and water; bring to a boil, scraping up any browned bits in the bottom of the pan. Add all of the remaining ingredients except the flour-water paste. Season with additional salt and pepper. Reduce heat to medium-low. Cover the pan partially and simmer until the chicken and vegetables are done, about 50 minutes. Bring back to a boil; whisk in the paste and cook, whisking constantly, until thickened, about 3 minutes. Serve immediately, spooning some of the gravy over noodles, rice or mashed potatoes.

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