One-Pot Rustic French Chicken Stew

Instructions:

1. Pat the chicken thighs completely dry with paper towels and season both sides generously with 1 tsp kosher salt and ½ tsp cracked black pepper.
2. Heat the extra virgin olive oil and 2 tbsp unsalted butter in a Dutch oven over medium-high heat.
3. Once the butter foams, add the chicken skin-side down; sear for 5–7 minutes without moving until the skin is a dark golden color, flip and sear for another 3 minutes, then remove chicken to a plate.
4. In the same fat, add the cremini mushrooms and sear until browned; remove and set aside.
5. Lower the heat to medium. Add the sliced leeks and carrots, sautéing for 5 minutes until the leeks are translucent.
6. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a dark brick red.
7. Pour in the red grape juice, scraping the bottom of the pot to release the brown bits (fond).
8. Stir in the low-sodium chicken stock, fresh thyme sprigs, and bay leaf.
9. Return the seared chicken and mushrooms to the pot.
10. Bring to a gentle simmer, then cover and cook for 25 minutes until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
11. Remove the lid. Mix 1 tbsp cornstarch with 1 tbsp cold water to create a slurry, stir it into the stew, and simmer for 2 minutes until the sauce thickens into a glossy glaze.
12. Remove the pot from heat and stir in the 1 tbsp chilled unsalted butter and chopped fresh parsley to create a velvety sheen.