- 4 boneless skinless chicken thighs
- 1 tbsp olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 1 clove garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup white wine or dry vermouth
- 1 bay leaf
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 2 potatoes, peeled and chopped into 1" cubes
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
Chop the chicken thighs into 1" cubes.
Heat the oil over high heat. Brown the chicken and set aside.
Lower heat to medium. Add the carrots, celery, onions, and garlic. When they start to take on color, add the butter and flour. Cook until the mixture starts to brown.
Add the chicken, broth, wine, bay leaf, rosemary, thyme, and potatoes. Bring to a simmer and cook for 30 minutes or until the potatoes are tender.
Remove the bay leaf. Add the peas and parsley. Cook for another 5 minutes.