👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F).

   💡 プロのコツ: Ensure oven is fully preheated before placing the dish inside.
2. 2

   Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the chicken helps achieve a crispier skin.
3. 3

   Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown.

   ⏱️ 8-10 minutes

   💡 プロのコツ: Don't overcrowd the pot; sear in batches if necessary.
4. 4

   Remove chicken from the pot and set aside. Add chopped onions to the pot and sauté until softened and lightly browned.

   ⏱️ 5-7 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
5. 5

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
6. 6

   Return the chicken to the pot. Add the chopped potatoes, sliced carrots, and bay leaves.

   💡 プロのコツ: Arrange vegetables around the chicken pieces.
7. 7

   Pour in the chicken broth. Season with additional salt and pepper if needed.

   💡 プロのコツ: The liquid should come about halfway up the ingredients.
8. 8

   Bring the liquid to a simmer on the stovetop, then cover the pot tightly with a lid or foil.

   💡 プロのコツ: A tight seal is crucial for even cooking.
9. 9

   Transfer the pot to the preheated oven and bake for 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.

   ⏱️ 1 hour 15 minutes

   💡 プロのコツ: Check for doneness by piercing the thickest part of the chicken with a fork.
10. 10

    Remove from oven, discard bay leaves. Garnish generously with fresh chopped dill before serving.

    💡 プロのコツ: Dill adds a fresh, aromatic finish.