
This oven-braised chicken stew is rich, savory, and deeply comforting, with tender bone-in chicken, soft potatoes, and vegetables in a glossy herb gravy. Browning the chicken first builds flavor, while the uncovered final bake keeps the skin beautifully crisp.
Preheat the oven to 180°C/350°F. Use a large oven-safe pot or Dutch oven with a tight-fitting lid.
Heat the olive oil in the pot over high heat. Season the chicken with salt and pepper, then brown it on both sides until lightly golden. Work in batches if needed so the pieces sear instead of steam. Transfer the chicken to a plate.
If the pot has excess fat, spoon some out, leaving about 1 tablespoon behind. Add the onions and garlic and cook for about 2 minutes, stirring, until the onion begins to soften.
Add the carrots and celery and cook for 1 minute to start softening the vegetables.
Pour in the white wine and scrape the bottom of the pot to release the browned bits. Simmer for about 1 minute, until most of the wine has reduced.
Sprinkle the flour evenly over the vegetables and stir well so it coats everything without dry clumps.
Add the chicken broth, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Stir until the tomato paste dissolves and the sauce looks smooth.
Return the chicken to the pot, arranging it skin-side up. Keep as much of the skin above the liquid as possible so it can crisp later.
Bring the stew to a gentle simmer on the stove, then cover the pot and transfer it to the oven. Bake for 45 minutes.
Remove the pot from the oven and uncover it. Add the baby potatoes, pressing them into the sauce, then reposition the chicken pieces on top, skin-side up.
Return the pot to the oven uncovered and bake for another 40 minutes, or until the potatoes are tender, the sauce has thickened, and the chicken skin is deep golden and crisp.
Discard the bay leaves and thyme stems. Taste the sauce and adjust with more salt and pepper if needed.
Serve hot, garnished with fresh thyme or parsley if using. Offer warm crusty bread on the side for the sauce.
Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay; if avoiding alcohol, replace it with extra chicken broth plus a small splash of lemon juice or white wine vinegar. Do not fully submerge the chicken skin, or it will soften instead of crisping. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or on the stovetop.