Step by step

Method

4 steps

1. 1

   Season 1½ lb boneless chicken thighs (cubed) with salt and pepper. Heat 2 tablespoons oil in a heavy pot over medium-high. Brown the chicken in batches 3–4 minutes per side until you get good color — don't crowd the pot or it'll steam. Set aside on a plate.

2. 2

   In the same pot, sauté 1 diced onion, 3 sliced carrots, and 3 sliced celery stalks 6 minutes until the onion softens and the carrots pick up a little color. Add 3 minced garlic cloves for 30 seconds. Stir in 3 tablespoons flour and cook 1 minute until it smells toasty.

3. 3

   Whisk in 4 cups chicken broth until smooth. Add 2 cubed potatoes, 1 teaspoon thyme, 1 bay leaf, and the browned chicken with any juices. Bring to a simmer, then cook uncovered 25–30 minutes until the chicken is tender and a fork slides through a potato cube with no hard center.

4. 4

   Stir in 1 cup frozen peas and cook 3 minutes until bright green and hot. Pull out the bay leaf. Taste and add salt and pepper until the broth tastes rich and rounded. Serve hot. You want fall-apart chicken and soft potatoes in a thick savory stew — not tough chewy meat or crunchy undercooked potatoes.