Stewed Chicken and Vegetables

Serves 4

Have you ever cooked a chicken with aromatic vegetables to use for a broth or in a soup recipe and wished you could just eat it as is? That happens to me all the time. So, every now and then, I make it specifically for that purpose, adding potatoes for a one pot meal. Stewed chicken with vegetables is an easy and delicious comfort food.

Ingredients

• 2 tablespoons olive oil (see notes below)
• 1 whole chicken, about 4 pounds
• Salt and pepper to taste
• 2 cups chicken broth, preferably low-sodium
• 2 cups water
• 1 cup dry white wine or vermouth
• 4 medium carrots, cut into thirds
• 3 medium stalks celery, cut into thirds
• 2 medium onions, quartered
• 6 large cloves garlic, peeled and lightly smashed
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 4 medium potatoes, quartered
• 3 tablespoons chopped fresh parsley (can use dried)

Heat a large stew pot over high heat. Add the olive oil and heat. Season the chicken all over with salt and pepper. Place in pot and cook until browned, about 5 minutes per side. Add the broth, water, wine, carrots, celery, onions, garlic, bay leaf, thyme and sage. Bring to a boil; cover and reduce heat to low. Let chicken simmer for 30 minutes, then add the potatoes. Continue to simmer until the chicken is done, another 20 to 30 minutes. Remove chicken from pot and place on serving dish. Cover with foil and keep warm. If necessary, continue to cook the vegetables until tender. Add the parsley and stir. If desired, remove the skin from the chicken and discard. Cut or pull apart the maet into desired pieces and serve with the vegetables on the side.

Notes: Browning the chicken is not necessary, but it adds flavor. If you do not brown it, omit the olive oil. Any leftovers can be mixed together and served as a soup another day, adding more broth if necessary.