Ingredients:

  • 2 tbsp unsalted butter
  • 1 large leek, white and light green parts only, sliced
  • 2 medium carrots, diced into rounds
  • 3 cloves garlic, minced
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 lb new potatoes, halved or quartered
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat butter over medium high heat in your Dutch oven. Add chicken chunks in a single layer. Sear for 4-5 minutes until edges are golden brown. Note: Don't crowd the pan or the chicken will steam instead of brown.
  2. Remove the chicken and set it aside on a plate.
  3. In the same pot, toss in your sliced leeks and carrots. Sauté for 5-7 minutes until leeks look translucent and soft.
  4. Stir in the minced garlic. Cook for exactly 60 seconds. Note: Garlic burns fast, so keep it moving.
  5. Return the seared chicken to the pot. Add your new potatoes, dried thyme, and the bay leaf.
  6. Pour in the chicken broth. Bring it to a light boil.
  7. Immediately reduce the heat to low. Cover the pot and simmer for 20-25 minutes until the potatoes are fork tender.
  8. Stir in the frozen peas. Warm them through for 2 minutes.
  9. Turn off the heat. Stir in the chopped parsley and the lemon juice.
  10. Season with salt and black pepper to taste.