Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
  • 1 lb Yukon Gold potatoes, cubed
  • 3 large carrots, peeled and sliced into 0.5-inch coins
  • 2 ribs celery, diced
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup frozen sweet peas
  • 3 cups chicken bone broth
  • 0.5 cup dry white wine
  • 2 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 0.5 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large skillet over medium-high heat, brown the 2 lbs of chicken thigh chunks in a splash of oil for 2–3 minutes per side to develop a golden-brown crust. Transfer the chicken to the slow cooker.
  2. In the same skillet, sauté the onion, 4 cloves of garlic, 3 sliced carrots, and 2 ribs of diced celery for 5 minutes. Cook until the onions are translucent and fragrant.
  3. Pour 0.5 cup dry white wine into the skillet to deglaze, scraping the bottom to release the fond. Pour this entire aromatic liquid into the slow cooker.
  4. Add the 1 lb of cubed Yukon Gold potatoes, 3 cups chicken bone broth, 2 tsp dried thyme, 1 tsp crushed rosemary, 2 bay leaves, and 1 tbsp Worcestershire sauce to the pot. Stir gently to combine.
  5. Cover and cook on Low for 6 hours (or High for 4 hours). Cook until the chicken is tender and vegetables are soft.
  6. 30 minutes before serving, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry, heavy cream, and 1 cup frozen sweet peas into the stew.
  7. Cover and cook for the remaining 30 minutes. Remove bay leaves, season with 1 tsp salt and 0.5 tsp black pepper to taste, and serve.