Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 3 large carrots, sliced into rounds (300g)
  • 3 medium Yukon Gold potatoes, cubed (600g)
  • 2 ribs celery, sliced (100g)
  • 1 cup (150g) frozen sweet peas
  • 4 cups (950ml) low-sodium chicken broth
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper

Instructions:

  1. Pat the chicken dry with paper towels. Heat the olive oil in the pot over medium-high heat. Add the chicken in a single layer and cook without stirring for 3-4 minutes until a mahogany-colored crust forms. Flip and brown the other side, then remove the chicken to a plate.
  2. Reduce heat to medium and melt the butter into the chicken drippings. Add the onion and celery, stirring for 5 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking or stirring to prevent lumps.
  5. Return the browned chicken to the pot along with the carrots, potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  7. Remove the lid and stir in the frozen peas. Let them cook for 2-3 minutes just until bright green.
  8. Taste and adjust seasoning with salt or pepper if needed. Remove the bay leaf before serving.