Ingredients:

  • 1.2 kg whole chicken legs (drumstick and thigh attached)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • 200g yellow onion, diced
  • 250g carrots, peeled and sliced
  • 150g celery stalks, sliced
  • 4 garlic cloves, minced
  • 400g Yukon Gold potatoes, cubed
  • 2 liters high-quality chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 30g fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Season chicken legs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear chicken in batches until skin is golden brown (5–7 minutes per side). Remove and set aside.
  2. Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté in the rendered chicken fat until onions are translucent (about 6 minutes). Add garlic and potatoes, stirring for 1 minute.
  3. Return chicken to the pot. Pour in stock, scraping the bottom to deglaze. Add bay leaves and thyme. Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook for 45–50 minutes.
  4. Remove chicken legs and optionally shred meat from bone. Stir in lemon juice. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.