Ingredients:

  • 2 lbs / 900 g Boneless, skinless chicken thighs (cut into 1.5-inch/4 cm pieces)
  • 1 Tbsp / 15 ml Olive oil or neutral cooking oil
  • 1 tsp / 5 g Kosher salt
  • ½ tsp / 2.5 g Freshly ground black pepper
  • 2 Tbsp / 30 g Unsalted butter
  • 1 large Yellow onion (diced)
  • 2 medium Carrots (peeled and sliced into half-moons)
  • 2 stalks Celery (sliced)
  • 3 cloves Garlic (minced)
  • 2 Tbsp / 30 g All-purpose flour (plain flour)
  • 1 Tbsp / 15 g Tomato paste (puree)
  • ½ cup / 120 ml Dry white wine (e.g., Pinot Grigio or Sauvignon Blanc, optional but recommended)
  • 4 cups / 950 ml Low-sodium chicken stock
  • 5 lbs / 680 g Waxy potatoes (e.g., Yukon Gold or Maris Piper, peeled and cut into 1-inch chunks)
  • 2 sprigs Fresh thyme
  • 1 sprig Fresh rosemary
  • 1 Bay leaf (dried)
  • Salt and black pepper to taste
  • 2 Tbsp / 30 g Fresh parsley (chopped, for garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken pieces very dry and season generously with salt and pepper.
  2. Sear the Chicken: Heat the olive oil in the Dutch oven over medium-high heat. Add half of the chicken (do not overcrowd) and sear until deep golden brown on all sides (approx. 3-4 minutes per batch). Remove the chicken with a slotted spoon and set aside, leaving the oil and flavourful brown bits (fond) in the pot.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the butter, onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables have softened and the onions are translucent.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
  5. Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1 minute. This is crucial for cooking out the raw flour taste.
  6. Deglaze (Optional but Recommended): Pour in the white wine (if using) and scrape up any fond stuck to the bottom of the pot. Cook until the wine has reduced by half (about 2 minutes).
  7. Add Liquid: Slowly pour in the chicken stock while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
  8. Add Remaining Ingredients: Return the seared chicken to the pot. Add the potatoes, thyme sprigs, rosemary sprig, and bay leaf. Ensure all ingredients are submerged.
  9. Simmer: Reduce the heat to low, cover the pot partially (leaving a slight gap), and simmer for 50–60 minutes. The stew should be bubbling gently.
  10. Check for Doneness: The stew is finished when the chicken is fork-tender and the potatoes are easily pierced with a knife.
  11. Final Adjustments: Remove the herb sprigs and bay leaf. Taste the stew and adjust the salt and pepper as needed. If the stew is too thin, uncover and simmer for an extra 10 minutes. If it’s too thick, add a splash of stock.
  12. Rest and Serve: Turn off the heat and let the stew rest, covered, for 10 minutes before serving. Garnish with fresh chopped parsley.