Cook's Illustrated Chicken Stew

bone-in chicken thighs, approx. 3 lbs.
oil, 2 tbsp
onion, one large, coarsely chopped
flour, 3 tbsp
.5C white wine
2.5C chicken stock
bay leaf
thyme, 1/2 tsp
carrots, 4 large, 1/4" slices
potatoes, 4 med., 1/2" cubes
frozen peas, 1C thawed

May want to add parsley.

Preheat oven to 300 degrees.
Heat oil in pan on med-high heat.
Season chicken. Brown each side 4 min. Put on plate and set aside.
Remove fat except one tbsp.
Cook onion for 4 min.
Add garlic, cook for 30 sec.
Add flour. Cook until light brown, approx. 1-2 min.
Add wine. Scrape bottom to get brown bits.
Add chicken broth and bring to simmer.
Add potatoes and carrots. Bring to simmer for 10 min.
Add thighs, cover and put dutch oven into oven for 30 min.
Remove from oven, add peas and let sit.
Remove bay leaf and serve.
Season to taste.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SORGIN.