1-3/4
14
14
4
1
1
2
2
5
1/3
1/2
1
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#
oz
oz
cl
#
c
T
T
c
c
T
t
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Chicken Meat (1)
Potatoes (2)
Onion
Garlic
Carrots
Frozen Peas
Herbs (3)
Olive Oil
Chicken Broth
Flour allpurp
Salt
Pepper
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Do-Ahead - (2+ hrs - 25 min work)
- Remove Skin and Bones from CHICKEN THIGHS. Use Skin, Bones,
Fat, and any off-cuts to make the Chicken Broth. Refrigerate the meat,
or freeze it if not using within 24 hours. Strain and de-fat the
Broth. For details of making and preserving Broth, see our recipe
Soup Stock / Broth page.
Prep - (40 min)
- Cut CHICKEN into about 1 inch chunks
- Peel POTATOES and cut into about 3/4 inch cubes. Keep them
submerged in cold water until needed.
- Quarter ONION lengthwise, then slice crosswise about 1/8 inch.
- Crush GARLIC and chop small.
- Cut CARROTS into about 3/4 inch lengths. Cut oversize pieces
lengthwise into halves or quarters.
- Thaw Peas.
- Remove stems from HERBS and chop small.
Run - (1-1/4 hrs)
- In a 4 quart coverable pan, heat Oil and fry chicken over
moderately high heat, tumbling until lightly browned. Watch the fond
adhering to the pan. Go to the next step immediately if getting too
dark (redish is OK, chocolate is not). Remove from the pan and set aside,
leaving oil in the pan.
- Whisk together Broth and Flour. Set aside.
- Stir Onions into the pan and fry stirring until translucent.
- Stir in Garlic and Herbs. Fry stirring for about 1 minute.
- Stir in the Broth mix. Bring to a boil stirring and scraping
up any fond adhering to the pan.
- Stir in the Carrots, Salt and Pepper Simmer for
5 minutes, then stir in Potatoes and Chicken. Bring to
a boil and simmer until Carrots and Chicken are tender.
- Stir in Peas and simmer 2 minutes (see
Making Ahead).
- Check seasoning and serve hot.
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