Description
A comforting classic that brings together history, home cooking and that unmistakable tomato richness in every bite.
Ingredients
Units Scale
- 1 kg chicken legs (drumsticks and/or thighs)
- 2 carrots, cut into 1 1/2-inch pieces
- 3 potatoes, quartered
- 1 bay leaf
- 1 pinch dried oregano
- 1 cup green peas (canned or fresh)
- 1 bunch leeks, sliced into pieces
- 4 cups good chicken or beef stock
- 2 cups flour (for dredging)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup butter
- 1/4 cup cooking oil
- 1 tsp MSG (optional, e.g. Ajinomoto)
Instructions
- Pat the chicken legs dry. Season lightly with salt and pepper.
- In a bowl, combine flour, salt, and pepper. Toss the chicken pieces until lightly coated.
- Heat butter and oil in a large pot or Dutch oven over medium heat.
- Fry the chicken in batches until golden brown on all sides. Remove and set aside.
- In the same pot, add the carrots, leeks, bay leaf, and oregano. Cook briefly to release aroma.
- Return the chicken to the pot and pour in the hot stock.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer for about 20–25 minutes until the chicken is halfway tender.
- Add the quartered potatoes and continue cooking until both chicken and potatoes are tender.
- Stir in the green peas near the end of cooking (especially if canned) and simmer for a few more minutes.
- Adjust seasoning with salt, pepper, and optional MSG.
- The broth should be slightly thickened from the flour coating.
- Serve hot with rice or crusty bread.