Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold or Russet potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 4 cups low-sodium chicken broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • salt to taste
  • black pepper to taste

Instructions:

  1. Pat the chicken chunks dry with paper towels and season generously with salt and pepper.
  2. Heat oil in the Dutch oven over medium high heat.
  3. Add chicken in a single layer. Cook without stirring for 3-4 minutes until a deep golden brown crust forms. Flip and brown the other side.
  4. Remove chicken from the pot and set aside on a plate.
  5. In the same pot, add the diced onion and celery. Sauté for 5 minutes until the onion becomes translucent.
  6. Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
  7. Pour in the chicken broth, scraping the bottom of the pot to release all the browned bits.
  8. Add the browned chicken, potatoes, carrots, thyme, rosemary, and the bay leaf.
  9. Bring to a boil, then reduce heat to low. Simmer for 20-25 minutes until the potatoes are tender when pierced with a fork.
  10. Stir in the frozen peas and cook for 2 more minutes. Remove the bay leaf before serving.