Ingredients:

  • 3 lbs Bone-in, skin-off Chicken Thighs
  • 1/4 cup Plain (All-Purpose) Flour (for dusting)
  • Kosher Salt & Freshly Ground Black Pepper, To Taste
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, large dice
  • 3 large Carrots, 1-inch chunks
  • 2 stalks Celery Stalks, 1-inch chunks
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (Merlot or Cabernet, optional)
  • 5 cups Low-Sodium Chicken Stock
  • 1 lb Russet or Yukon Gold Potatoes, large dice
  • 4 sprigs Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep and Season the Chicken: Pat chicken thighs dry, heavily season with salt and pepper, and lightly dust all sides with the flour.
  2. Sear the Chicken: Heat butter and oil in a heavy-bottomed pot (like a Dutch oven) over medium-high heat. Sear the chicken in batches until deeply golden brown, about 3-4 minutes per side. Remove the seared chicken and set aside on a plate.
  3. Sauté the Mirepoix: Reduce heat to medium. Add onions, carrots, and celery to the pot. Cook, scraping up any brown bits (fond) from the bottom, until the vegetables are softened and the onions are translucent (about 7-8 minutes).
  4. Activate Aromatics: Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  5. Deglaze: Pour in the red wine (if using). Bring to a simmer and scrape the bottom of the pot vigorously for 2 minutes to lift all the flavourful brown bits. Reduce the liquid by about half.
  6. Add Stock: Pour in the chicken stock. Bring the mixture just to a boil.
  7. Combine and Load: Return the seared chicken thighs to the pot. Add the diced potatoes, thyme sprigs, and bay leaves. The liquid should mostly cover the contents.
  8. Simmer: Reduce the heat to low, cover the pot partially (allowing steam to escape slightly), and simmer gently for 60 to 75 minutes. Maintain a gentle bubble.
  9. Finish and Serve: The stew is ready when the chicken is fall-apart tender. Carefully fish out and discard the thyme stems and bay leaves. Skim any excess fat from the surface. Adjust seasoning with salt and pepper. Garnish liberally with fresh parsley before serving.