Chicken
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Bone-in, skin-on chicken thighs – 2 lbs (about 6–8 thighs)
(or use boneless, skinless thighs – reduce cooking time slightly) -
Salt and black pepper – to taste
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Olive oil or avocado oil – 2 tbsp
Aromatics & Vegetables
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Yellow onion – 1 large, diced
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Carrots – 3 medium, peeled and cut into 1-inch chunks
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Celery – 3 stalks, sliced
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Garlic – 4 cloves, minced
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Tomato paste – 2 tbsp
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Potatoes – 3 medium (Yukon Gold or Russet), cut into 1-inch cubes
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Parsnips (optional) – 2, peeled and cut into chunks
Broth & Seasoning
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Chicken broth – 6 cups (low-sodium preferred)
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Dried thyme – 1 tsp
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Dried rosemary – 1 tsp (or 1 sprig fresh)
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Bay leaf – 1
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Salt and pepper – to taste
Add at the end
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Frozen peas – 1 cup
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Fresh parsley – 1/4 cup, chopped (for garnish)
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Lemon juice – 1 tbsp (optional, for brightness)
Method
1. Brown the chicken
Pat chicken thighs dry. Season generously with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Place chicken skin-side down (if using skin-on) and cook undisturbed for 5–6 minutes until deep golden brown. Flip and cook 3–4 minutes more. Transfer to a plate.
Browning builds flavor – don’t rush this step.
2. Sauté aromatics
Pour off all but 1 tbsp of fat from the pot. Add onion, carrots, and celery. Cook 5–7 minutes until softened and lightly caramelized. Add garlic and tomato paste; cook 1 minute more until fragrant and paste darkens slightly.
3. Build the stew
Return chicken to the pot (along with any juices). Add potatoes, parsnips (if using), chicken broth, thyme, rosemary, and bay leaf. Stir, scraping up browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, until chicken is fall-apart tender and vegetables are fork-tender.
4. Shred chicken (optional but recommended)
Remove chicken pieces to a cutting board. Let cool slightly, then shred or chop the meat, discarding bones and skin. Return shredded chicken to the pot.
5. Finish and serve
Stir in frozen peas and cook 2–3 minutes until heated through. Remove bay leaf. Add lemon juice if using. Taste and adjust salt/pepper. Garnish with fresh parsley.
