Brown stew chicken by Millie Peartree
Browning and seasoning sauce
Unpacked brown sugar
2 medium, cut in half
8 sprig(s), divided
Extra virgin olive oil
Uncooked bone in skinless chicken thigh(s)
1 pound(s), and/or legs
1 small, sliced
2 tsp, freshly ground
2 clove(s), minced
Canned tomato paste
3 medium, quartered
3 medium, sliced ½-inch-thick on a bias
Store-bought chicken stock
4 cup(s), or homemade
- To make marinade, in a small mixing bowl, whisk together browning sauce, sugar, Worcestershire sauce, paprika, chili powder, all spice, and garlic powder.
- Place chicken in a large mixing bowl with scallions and 4 sprigs thyme. Pour marinade over chicken and mix to combine. Marinate chicken in refrigerator for at least 2 hours or up to overnight. Remove chicken from refrigerator at least 1 hour before starting to cook.
- Heat a shallow Dutch oven or shallow heavy-bottomed pan over medium-high heat. Drizzle in oil. Add onions to pan and saute until soft but not browned. Season onions with salt and pepper, and then using a rubber spatula or wooden spoon, stir to combine. Cook until soft and fragrant, about 3 to 4 minutes. Add garlic to pan, cook for 30 seconds or until tender. Using a pair of tongs or spoon, remove onions and garlic from pan to a bowl, and set aside.
- Add remaining 1 tbsp oil to pan. Add marinated chicken to pan and discard marinade. Sear chicken on both sides until dark brown, about 3 to 4 minutes per side.
- Return onions and garlic to pan. Stir in tomato paste. Place tomatoes and carrots in pan. Slowly pour in chicken stock and using your spatula, combine browned bits on bottom of pan into stock. Add bay leaves and remaining 4 sprigs thyme.
- Bring to a rolling simmer, then reduce heat to low. Cover and cook until chicken is tender, about 30 minutes. Remove thyme sprigs and bay leaves. Adjust salt and pepper, if necessary.
- Serving size: ¼ of chicken and about ¼ cup sauce