CLASSIC CHICKEN STEW

Serves 6
60 minutes
284 kcal per serving


Ingredients

• 1 potato, peeled and diced
• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 tsp dried thyme leaves or 3 whole sprigs of fresh thyme
• 1 bay leaf
• 0,5 dl all-purpose flour
• 3,5 dl chicken broth
• 1 dl dry white wine
• 1,5 kg skinless bone-in chicken thighs (about 12 thighs)
• 2 dl green peas, thawed if frozen

Method

1. In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes.
2. Remove from heat, cover and set aside.
3. In a skillet, heat the oil over medium heat. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes.
4. Add thyme, bay leaf and flour and cook, stirring, for 1 minute.
5. Add broth and white wine and cook, stirring, until the mixture comes to a boil and thickens, about 4 minutes.
6. Drain reserved potato and add to mixture.
7. Season to taste with salt and pepper.
8. Arrange chicken, previously seasoned with salt and pepper, over the mixture, cover and cook on low heat for about 20 minutes, until juices run clear when chicken is pierced with a fork.
9. Add peas and stir well and cook for a few more minutes, until the peas are tender and mixture is hot and bubbly.