Bring a medium sized Dutch Oven up to heat over medium. Add in the oil followed by the diced carrots and celery. Cook for 2-3 minutes and then add in the garlic, and cook until fragrant, about another minute. Add in the bay leaves followed by the tomato paste. Stir to coat the vegetables in the paste and cook for another 3 minutes.
Next add in the red wine, scraping any brown bits off the bottom of the pan. Carefully add in the can of tomatoes crushed by hand and stir to combine. Season with a 2 tbsp. of salt and 1 1/2 tsp. of pepper. Add in the chicken thighs, left whole, followed by the stock. Stir and make sure the chicken is fully submerged in the liquid.
Cover, and cook on low for 1 1/2 hours stirring occasionally to break up the chicken. It should be a gentle simmer.
After the stew has cooked for 1 1/2 hours add in the frozen onions and cook for another 30 minutes. This time, leave the lid half on, half off so some the liquid can reduce.
After the onions have cooked for 30 minutes, bump up the heat to medium and add in the halved potatoes. Cook for another 20-30 minutes or until the potatoes are soft and the sauce has reduced into a thick stew. During this time, leave the lid completely off.
Lastly, add in the red wine vinegar and freshly chopped parsley. Mix and check for seasoning, adding more salt and pepper if needed.
Serve. It's even better the next day.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell