When folks say stew, people usually think of a rich hearty beef stew with browned cuts of chuck roast floating in a dark broth. But, behold: you can utilize lean, rich chicken thighs for stew as well. Be sure to purchase bone-in, skin on chicken thighs for this recipe or use the pieces from the whole fryers you purchased and cut up.
- 4 Bone-in, Skin On Chicken Thighs
- 1 Large White Onion diced into 1/2" pieces
- 8 oz wild mushrooms
- 3 Cloves of Garlic
- 1/2 cup Chardonnay
- 2 1/2 cups Chicken Stock
- 2 Bay Leaves
- 1/2 tsp Ground Thyme
- 4 Carrots, peeled and diced into 1/2" pieces
- 1 1/2 lb. red potatoes peeled and diced into 1/2" pieces
- 6 oz frozen peas
Pre heat your oven to 300F.
While the oven is heating add just enough vegetable oil to coat the bottom of a dutch oven or heavy skillet.
Heat the oil over medium heat just until it is shimmering.
While the oil is heating in the pan pat the chicken thighs dry and liberally season with salt and pepper.
Once the oil has heated add the chicken thighs skin side down until skin is crisp and well browned then turn and brown the other side, about 5 minutes each side. Once done browning place the chicken thighs on a plater and tent with aluminum foil to cool. When the chicken is cool remove the skin and cut the meat into 1/2" pieces.
Next, add the onion and the garlic and cook until the onion is soft and translucent then add the flour coating stirring to coat the onion. Add the wine and stock and bring to a simmer while scrapping the bottom to release brown bits (deglazing is a crucial step the brown bits are flavor bombs).
Once the bottom is deglazed add the thyme, bay leaf, chicken, and vegetables.
Return the pot to a simmer and place in the oven until the potatoes and carrots are tender, about 30 minutes.
Add the peas a few minutes before serving, just until they are heated through. This soup can be refrigerated, and freezes well.