Hearty Slow Cooked Chicken Stew

Serves 6 – 8


    • 1 tbsp olive oil

    • 1.5 kg Sovereign Country Range bone in, skin on chicken pieces (Mixed Portions)

    • Salt and pepper

    • 3 onions, cut into chunks

    • 2 garlic cloves, crushed

    • 4 large carrots , cut into chunks

    • 3 tbsp flour

    • 4 cups (750 ml) chicken stock

    • 2 tbsp tomato paste

    • 2 tsp Worscestershire sauce

    • 3 sprigs fresh thyme

    • 2 bay leaves

    • 600 g baby potatoes, halved

    • To Serve:

    • Fresh thyme or parsley (chopped)

    • Rice, or Warm crusty bread


  1. Preheat oven to 180°C.
  2. Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).

  3. If there’s too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.

  4. Add carrots and cook for 1 minute.
  5. Add a splash of stock to deglaze the pan and dissolve the caramelised brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
  6. Sprinkle flour across surface, stir.
  7. Add stock, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
  8. Place chicken on top, keeping the skin above the liquid level as much as you can.

  9. Bring to simmer then cover. Bake for 45 minutes.
  10. Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
  11. Return to oven without the lid for a further 40 minutes until the chicken skin is golden and super crispy, the potatoes are soft and the sauce is thickened.
  12. Taste sauce, season.
  13. Serve with warm crusty bread or rice. Garnish with extra fresh thyme leaves or parsley.