Prep time
30 MIN
Total time
2 H 30 MIN
Serves
6

Ingredients

Directions

  1. In a large re-sealable plastic bag combine flour and chicken and toss to thoroughly coat chicken.
  2. Warm oil over medium-high heat in a large roasting pan or Dutch oven and sauté chicken until well browned. Remove chicken from pan and set aside. Discard oil.
  3. To the same roasting pan,add onion,celery,and carrot and cook until soft,about 2-3 minutes. Add tomato paste,chipotle pepper and smoked paprika cook 1 minute more.
  4. Return chicken to pan and cover with stock,bring to a boil and transfer to oven. Bake covered at 325°F (170°C) for 90 minutes. Remove chicken and 2 tbsp (15 mL) of vegetables (for serving presentation),keep warm.
  5. Transfer the remaining contents of the roasting pan to a saucepan and puree with a hand blender.
  6. Arrange chicken and vegetables on platter or individual plates and spoon braising sauce over chicken.

Recipe tips

  • Adjust the spiciness of the dish by increasing or decreasing the amount of chipotle.
  • You can add dimension and complexity to the flavour of this dish by adding sweet herbs like tarragon or mint.

Recipe Made With

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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