Instructions

1. Peel the onions.
2. Heat the oil in a large, heavy-based pan. Brown the chicken pieces for a few minutes all over, then transfer them to a plate.
3. Brown the onions for about 3 minutes, then put the chicken pieces back, add the stock, the bay leaf and carrots.
4. Bring to the boil and cook over low heat for 45 minutes.
5. Blend the gremolata into a coarse paste, using a small blender or pestle & mortar.
6. Remove any impurities from the surface of the stew, then mix in the gremolata.
7. Serve warm.