Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 1 medium (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
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 8 cups (1.9L) chicken stock
  • 2 bay leaves
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) black pepper
  • 2 tbsp (8g) fresh thyme leaves, chopped
  • 1 tbsp (15ml) lemon juice
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until the onions are translucent and the carrots have a slight golden hue. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  2. Increase heat to medium-high and add the chicken thighs. Brown the skin for 3–4 minutes per side. Pour in the chicken stock, scraping the bottom of the pot to release the browned bits. Add bay leaves, salt, and pepper.
  3. Bring the liquid to a bare simmer. Lower the heat and cover partially. Simmer for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken to a plate to shred. Discard the bay leaves. Stir in the fresh thyme, chopped parsley, and lemon juice. Return the shredded chicken to the pot.