Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 large (450g) Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 medium (150g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • 1 cup (150g) frozen peas
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Brown the Chicken: Heat olive oil in the Dutch oven over medium-high heat. Season chicken chunks with salt and pepper. Add to the pot in a single layer and sear until a mahogany-colored crust forms (about 3-4 minutes per side). Remove chicken and set aside.
  2. Sauté Aromatics: Lower heat to medium. Add butter to the remaining fat. Stir in the onion and celery, cooking until the onions are translucent and smell sweet (about 5 minutes). Stir in garlic for 1 minute until fragrant.
  3. Create the Roux: Stir in the flour to create a thickening agent for the stew.