Grandma's Chicken Stew

Pat the chicken thighs dry with paper towels and season generously on both sides with salt, pepper, and dried thyme. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Place the chicken thighs skin-side down and sear without moving for 4-5 minutes until the skin turns deep golden brown and releases easily from the pot. Flip and brown the other side for 3 minutes. Remove the chicken to a plate — it will not be fully cooked at this stage.

Reduce the heat to medium and add the butter to the pot. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until translucent and softened. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the onions and stir constantly for 1-2 minutes to create a light roux that will thicken the stew. The flour should be fully absorbed and slightly toasted.

Slowly pour in the chicken broth while stirring constantly, scraping up any browned bits (fond) from the bottom of the pot — these caramelized bits are packed with concentrated flavor. Add the carrots, celery, rosemary, and bay leaf. Return the browned chicken thighs to the pot, nestling them among the vegetables. Bring to a boil, then reduce heat to low, cover with a lid slightly ajar, and simmer gently for 25 minutes.

Add the diced potatoes to the pot, pushing them below the surface of the liquid. Continue simmering with the lid slightly ajar for another 20-25 minutes until the potatoes are fork-tender, the carrots are soft but not mushy, and the chicken is cooked through with an internal temperature of at least 75°C/165°F. The broth should have thickened into a velvety, stew-like consistency.

Remove the chicken thighs from the stew and let them cool slightly. Discard the skin and pull the meat from the bones in large, rustic chunks using two forks. Return the shredded chicken to the pot and stir gently to combine. Remove the bay leaf. Taste and adjust the seasoning with salt and pepper — a well-seasoned stew should have bright, balanced flavor.

Ladle the stew into deep warmed bowls, making sure each serving gets a generous portion of chicken, potatoes, carrots, and rich, silky broth. Garnish with freshly chopped parsley for a pop of color and freshness. Serve alongside warm, crusty bread or buttermilk biscuits for soaking up every last drop of the comforting broth. This is a stew that tastes even better the next day as the flavors continue to meld.