Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil or vegetable oil
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 carrots, peeled and chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about ½ cup/80g)
  • 4 medium potatoes, peeled and cubed (about 2 cups/400g)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 6 cups (1.4L) chicken broth
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried rosemary
  • 1 bay leaf
  • ¼ cup (60ml) heavy cream (optional)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Season the chicken with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the chicken in batches until browned on all sides. Remove the chicken and set aside.
  2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme, rosemary, and bay leaf. Bring to a simmer.
  4. Add the potatoes and seared chicken to the pot. Bring back to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes, or until the potatoes are tender.
  5. Stir in the frozen peas and corn. Cook for another 5-10 minutes, or until heated through. Remove the bay leaf.
  6. Stir in the heavy cream (if using) just before serving.
  7. Garnish with fresh parsley and serve hot.