- olive oil
- 3 pounds boneless skinless chicken pieces 2 breasts and 4 to 6 thighs
- salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 onion chopped into large chunks
- 4 ribs celery chopped
- 4 carrots peeled, cut in 1½-inch slices
- 1 teaspoon dried thyme
- ½ teaspoon dried rubbed sage
- 1 cup white wine
- 3 cups chicken stock
- 1 pound Yukon gold potatoes (about 2 to 3) cubed 1-inch
- ½ lemon juice
- 1 bay leaf
- 3 sprigs fresh thyme
- ¾ cup frozen peas
- 3 tablespoons unsalted butter softened
- 3 tablespoons all-purpose flour
- fresh chopped parsley
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Pre-heat a cast iron Dutch oven or large saucepan over medium-high heat. Add a little olive oil to the pot. Season the chicken pieces with salt and freshly ground black pepper, brown them on all sides and then set the chicken aside.
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Add the butter to the pot and sauté the onions, celery, carrots and dried herbs for a few minutes. Deglaze the pot with the white wine, scraping up any brown bits that may have formed on the bottom. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Return the chicken to the pot, submerging it the liquid and vegetables. Bring the mixture to a simmer, partially cover with the lid askew and simmer gently for 25 to 30 minutes.
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While the stew is cooking combine the softened butter and flour in a bowl to form a paste (called a beurre manié).
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After 25 to 30 minutes, the chicken should be cooked through. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred the chicken with two forks.
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Using a ladle, remove some of the liquid from the stew and whisk it into the beurre manié. Then, pour the beurre manié liquid back into the pot and return the liquid to a simmer until the stew thickens slightly.
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Add the peas and return the shredded or chopped chicken to the pot and stir well. Stir in the fresh parsley, spoon into bowls and serve with crusty warm bread.