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Winter Broiled Chicken Stew

Chicken thighs browned under the broiler for deep flavor, then simmered with root vegetables into a rich, hearty winter stew
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Servings: 6
Calories: 385
Ingredients Method

Ingredients
  

  • For the Chicken
  • 2 lbs bone-in skin-on chicken thighs
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • For the Stew
  • 2 tbsp unsalted butter
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken stock
  • 2 medium potatoes cubed
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • Fresh parsley chopped, for garnish

Method
 

  1. Broil chicken thighs, skin-side up, 4 to 6 inches from heat for 8 to 10 minutes until deeply browned. Set aside with any rendered fat.
  2. Cook onion, carrot, and celery in butter for 6 to 8 minutes until softened.
  3. Stir in garlic for 30 seconds.
  4. Sprinkle in flour and cook 1 to 2 minutes to form a roux.
  5. Gradually whisk in chicken stock.
  6. Add potatoes, thyme, bay leaf, and broiled chicken with its fat. Simmer covered 30 to 35 minutes until tender.
  7. Remove chicken, pull into large pieces discarding bones, and return to the pot.
  8. Stir in peas, warm 3 to 5 minutes. Season, remove bay leaf, and garnish with parsley.