Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2.5 pounds of bone-in, skin-on chicken thighs dry with paper towels and season them evenly with 1 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

2. 2

   Dredge the seasoned chicken thighs in 0.25 cup of all-purpose flour, ensuring each piece is lightly coated.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the floured chicken thighs for 3-4 minutes per side until golden brown, then transfer them to a 4-quart clay pot.

4. 4

   Add 1 large diced yellow onion, 3 sliced celery stalks, 3 chopped large carrots, and 1.5 pounds of cubed Yukon Gold potatoes around the chicken in the clay pot.

5. 5

   In a bowl, whisk together 4 cups of chicken broth, 2 tablespoons of apple cider vinegar, 1 teaspoon of dried thyme, and 0.25 teaspoon of freshly ground black pepper, then pour this mixture over the ingredients in the clay pot.

6. 6

   Tuck 2 thin slices from a 2-inch piece of fresh galangal and 2 bay leaves into the liquid among the chicken and vegetables.

7. 7

   Cover the clay pot and bake at 325°F (160°C) for 3 hours, then remove the lid and continue baking for another 30 minutes, or until the chicken is fork-tender and the vegetables are soft.

8. 8

   Carefully remove the 2 galangal slices and 2 bay leaves before serving the American Clay Pot Chicken and Root Vegetable Stew hot.