Ingredients:

  • 2 tbsp (28g) extra-virgin olive oil
  • 1 large (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 8 cups (1.9L) low-sodium chicken stock
  • 2 medium (200g) Yukon Gold potatoes, cubed
  • 1 cup (30g) frozen peas
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh parsley, chopped
  • Sea salt to taste
  • cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, dried thyme, and bay leaf. Cook for 60 seconds until you smell the garlic but it hasn't turned brown.
  3. Nestle the chicken thighs into the vegetables. Sear for 3–4 minutes per side until the skin is golden brown and sizzling.
  4. Pour in the low sodium chicken stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes. Note: Keep it at a low bubble to avoid clouding the broth.
  5. Add the cubed potatoes and continue to simmer for another 10 minutes until the potatoes are fork tender.
  6. Stir in the frozen peas, fresh lemon juice, and chopped parsley during the final minute of cooking.
  7. Season with sea salt and cracked black pepper to taste. Note: Taste the broth first, as the stock may already be salty.