Chicken Gingersnap Stew

• 4 chicken legs bone-in, skin on
• 4 chicken thighs bone-in, skin on
• 2 teaspoons coarse salt
• 2 teaspoons black pepper coarse
• 2 large carrots cut into chunks, about 1 cup
• 4 yukon gold potatoes medium, cut into chunks about 1"
• 1 tablespoon unsalted butter
• 1 red onion large, coarsely chopped
• 2 tablespoons tomato paste
• 2 bay leave
• 1 cup dry red wine
• 2 cups chicken stock low sodium of not homemade
• 1 1/2 cups gingersnap cookies crushed, 7 oz bag
• 1/2 cup fresh parsley to serve

1. Preheat oven to 375F.
2. Season the chicken with the salt and pepper. To a large Dutch oven (or similar), melt the butter and brown the chicken, about 3 minutes per side. Once cooked, remove from the pan and set aside.
3. Back to the Dutch oven, add the onion and cook until soft, about 5 minutes. Add in the tomato paste, wine and stock and bring to a boil.
4. Add in the potatoes and chicken. Cover and place in the oven for about 1 hour, 15 minutes to 1 hour, 30 minutes until the chicken is fork tender and the potatoes are cooked and soft. Give it all a good stir.nix in the parsley and serve hot.

chicken, chicken thighs, coarse salt, black pepper, carrots, gold potatoes, unsalted butter, red onion, tomato paste, bay leave, red wine, chicken stock, cookies, fresh parsley

Taken from www.yummly.com/recipe/Chicken-Gingersnap-Stew-1433086 (may not work)