Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 large (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cubed
  • 1/3 cup (40g) all-purpose flour
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tsp (5g) lemon juice

Instructions:

  1. Heat the butter in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent and golden. Stir in the minced garlic and thyme for 60 seconds until fragrant.
  2. Add the cubed chicken thighs to the pot and brown for 4–5 minutes. Sprinkle the flour over the chicken and vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while whisking or stirring vigorously to prevent flour lumps. Add the cubed potatoes and the bay leaf. Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
  4. Stir in the heavy cream, chopped parsley, sea salt, cracked black pepper, and lemon juice. Remove the bay leaf before serving.