Ingredients:

  • 2 lbs chicken thighs
  • 1 lb baby yellow potatoes, quartered
  • 3 large carrots, peeled and cut into thick rounds
  • 2 ribs celery, sliced into half-moons
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup frozen peas
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 0.5 cup dry white wine
  • 2 fresh bay leaves
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Pat the 2 lbs chicken thighs dry with paper towels.
  2. Heat 2 tbsp olive oil in a large pot over medium high heat. Brown the chicken in batches until a golden crust forms on all sides.
  3. Remove chicken. Add 1 tbsp butter, 1 large onion, 3 carrots, and 2 celery ribs. Sauté until the onions are translucent and fragrant.
  4. Stir in 3 minced garlic cloves. Cook for 1 minute until you smell that sharp garlic aroma.
  5. Sprinkle 0.25 cup flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty.
  6. Pour in 0.5 cup dry white wine. Scrape the bottom of the pot vigorously until all the brown bits are dissolved.
  7. Add 4 cups chicken broth, the quartered potatoes, 2 bay leaves, 1 tbsp thyme, and the seared chicken. Bring to a boil, then drop to low.
  8. Cover and simmer for 35 minutes until the potatoes are fork tender and the chicken is soft.
  9. Stir in 1 cup frozen peas and cook for 3 minutes until they turn bright, vibrant green.
  10. Remove bay leaves. Stir in 1 tsp salt and 0.5 tsp pepper. Taste and add more if the flavors don't 'pop' yet.