CHICKEN, POT ROAST STYLE

Recipe
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INGREDIENTS:

8-12 bone-in, skin-on pieces chicken (I have butcher cut chicken breasts in half through the bone. Each half counts as 1 piece. Today I used 4 of those, 4 thighs and 4 polkies)
3 tsp salt, divided
2 tsp coarse black pepper, divided
3 Tbsp olive oil, divided
2 yellow onions, diced
2 carrots, peeled + cut into 1 inch thick rounds
3 celery stalks, peeled, cut into 1 inch pieces (reserve the leaves)
2lbs baby potatoes, cut into half
3 Tbsp white miso
3 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
6 cloves garlic, minced
3 sprigs thyme, bunch of celery leaves, 2 bay leaves, wrapped in twine, or in a mesh cooking bag, tied and excess mesh trimmed off.
2 cups water or stock

Cooking steps

Step 1

Heat a large pot over medium high heat. Season chicken pieces with 2 tsp salt and 1 tsp pepper. When hot, add 2 Tbsp olive oil and place chicken, skin side down. Cook for 4-5 min. Flip cook another 2 minutes. Remove from and set aside (may need to do this in batches). Add remaining oil, carrot, celery, onions, salt and pepper to the pot. Stir, scraping off some bits from the pan. cook for 10 min to soften. Add in garlic, miso, mustard and cider vinegar. Stir coon for another 2 min. Add in herb packet and water. Use a wooden to scrape up all the bits. Bring to a boil. Return chicken to pot along with any juices that accumulated. Allow to boil for 3-4 min. Then reduce heat to low, cover and simmer for 2-3 hours. Serve hot and enjoy!