Ensopado de frango

Ingredientes

• 2 tablespoons olive oil
• 1 1/2 - 2 pounds chicken legs or thighs
• 2 large leeks (use the white and light green parts. Slice and soak in cold water to clean)
• 2 large carrots (peeled and chopped into 1" coins)
• 1 medium celery root (peeled and cut into 1/2" cubes)
• 4 or 5 large cloves of garlic (minced or crushed in a garlic press)
• 2 large sprigs of thyme
• 2 tablespoon minced fresh sage
• 1 cup dry white wine
• 2 tablespoons all purpose flour
• 1 quart chicken stock
• 1/2 cup frozen peas
• salt and pepper to taste

Modo de preparo

1. 1

   Heat the olive oil over medium high heat in a large heavy pot.

2. 2

   Salt the chicken and place it in the hot oil, skin side down.

3. 3

   Cook the chicken about 5 minutes until the skin is golden brown.

4. 4

   Lower the heat if it's going too fast.

5. 5

   Flip the chicken and cook on the other side another 5 minutes.

6. 6

   Remove the chicken to a plate.

7. 7

   Add a little more oil to the pan, if needed.

8. 8

   Add the leeks, carrots, celery root and garlic.

9. 9

   Saute about 4-5 minutes until the leeks begin to wilt and the vegetables take on a little color.

10. 10

    In the meantime, remove the skin from the chicken.

11. 11

    Add the wine to the pan, scraping up the browned bits on the bottom of the pot.

12. 12

    Cook until most of the wine has evaporated.

13. 13

    Sprinkle the flour evenly over the vegetables and stir to distribute.

14. 14

    Cook for one minute. Add the herbs

15. 15

    Add the stock all at once, stirring to clean the bottom of the pot.

16. 16

    Add the chicken back to the pot.

17. 17

    Reduce the heat to medium low and cook for another 30-40 minutes until the chicken is cooked through.

18. 18

    Remove the chicken from the pot to a plate. Take the meat off the bone and shred into bite size chunks. Add back to the stew.

19. 19

    Adjust the seasonings to taste.