Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 large gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear until the skin is mahogany-colored and crisp (about 5-7 minutes), then remove chicken and set aside.
  2. In the remaining fat, sauté diced onion, sliced carrots, and sliced celery until the onions become translucent.
  3. Stir in minced garlic and cook for the final 60 seconds to avoid burning.
  4. Return the seared chicken to the pot. Add chicken broth, dried thyme, bay leaf, salt, and pepper.
  5. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover and simmer for 90 minutes until the chicken is tender enough to pull apart with a fork.
  6. Remove the chicken thighs to a plate, shred the meat, and discard the bones and excess skin.
  7. Return the shredded chicken and cubed potatoes to the pot. Simmer for another 15-20 minutes until potatoes are tender.
  8. Stir in frozen peas and lemon juice, then cook for 2 minutes more.
  9. Garnish with fresh chopped parsley just before serving.