Chicken stew with french fries

Season the cut-up, skinned chicken with salt and pepper. Heat olive oil in a pot over medium-high heat.

Brown the chicken in two or three batches without overcrowding, or it steams instead of browning; about 4 minutes per side, flipping once it releases easily. A screen over the pot cuts splatter.

Transfer the chicken to a plate and turn off the heat; after about a minute add the chopped onion, turn the heat back on and cook about 8 minutes until softened.

Add the grated garlic just until fragrant.

Return the chicken with the can of crushed tomatoes or tomato sauce; with crushed or pureed tomatoes a pinch of sugar offsets acidity.

Add more salt and black pepper, the cumin powder, bay leaf, dried oregano and optional red pepper flakes.

Rinse the can with about a cup to a cup and a half of water and add it; mix and bring to a boil.

Reduce to medium, lid on, and cook about 45 minutes until the chicken is cooked and the sauce thickens.

Taste and adjust the seasoning; garnish with finely chopped parsley.

Peel the potatoes, cut into wedges and soak in cool water while the oil heats over medium-high heat.

At about 350 to 375F, pat the potatoes dry and fry in batches 6 to 8 minutes.

Lift out, drain off excess oil, transfer to a plate lined with paper towels and toss with salt and pepper.

Serve the stew as is, over pasta or rice, with the fries.