INGREDIENTS
1 1/2 lb
chicken (preferably with skin on (about 5-6 pieces, thighs and leg pieces are best))
2
onions (chopped)
2
to matoes (chopped)
1 lb
baby potatoes (halved)
3
carrots (cut into ½ inch pieces)
3
celery stalks (cut into chunks)
5 cloves
garlic (minced)
Salt and pepper
1
bay leaf
Few sprigs of rosemary
1/4 cup
white wine (optional)
2 tsp
Worscestershire sauce
2 cups
chicken stock
2 tsp
red wine vinegar
1/4 cup
flour (for gluten free option use – corn starch, rice flour or arrow root flour)
Thyme
Crusty bread