Stufat de pui, Romanian baked chicken stew

Name: Stufat de pui, Romanian baked chicken stew
Ingredients: 5 whole chicken legs bone-in and skin-on; 6-7 stalks green garlic; 5-6 medium potatoes; 3-4 tablespoons tomato paste; 375 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried basil; 1/2 teaspoon dried tarragon; 15 g fresh parsley

Meat - Stufat de pui, Romanian baked chicken stew by Silvia L. - Recipia

Stufat de pui, a Romanian baked chicken stew, is served hot, usually for lunch, with chicken legs and potatoes browned in the oven and tomato sauce pooled at the bottom of the dish. Green garlic, basil and tarragon go into the sauce that coats the potatoes and thickens as it cooks; I use skin-on legs for the browned bits around the edges. Prep: 20 minutes. Cook: 60 minutes. Total time: 80 minutes. Servings: 5. About 520 kcal and 36 g protein per serving.

Ingredients

5 whole chicken legs bone-in and skin-on
6-7 stalks green garlic
5-6 medium potatoes
3-4 tablespoons tomato paste
375 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried basil
1/2 teaspoon dried tarragon
15 g fresh parsley

Preparation

1. Pat the chicken legs dry with paper towels and cut them in half. 2. Put the pieces in a pot. Slice the green garlic into rounds, cut the potatoes into large pieces and add them to the chicken along with the tomato paste and 375 ml water. Sprinkle with the salt, pepper, basil and tarragon. 3. Put the pot in the oven at 190°C for 60 minutes. Turn the chicken legs from time to time, until browned on both sides and the potatoes are tender. At the end, sprinkle with the finely chopped parsley.

Notes

Choose chicken legs of a similar size so they cook evenly. Waxy potatoes hold their shape better than floury ones, which can fall apart in the sauce. You can leave out the basil if you prefer the tarragon to come through more clearly. The sauce thickens as it cools; keep leftovers in a sealed container in the fridge for up to 3 days. I serve it with thick slices of bread.