Ingredients:

  • 1.5 kg bone-in skin-on chicken thighs, trimmed
  • 15 ml extra virgin olive oil
  • 2 large leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, smashed and minced
  • 115 g unsalted butter
  • 3 medium carrots, peeled and cut into 1/2-inch coins
  • 2 stalks celery, sliced into half-moons
  • 700 g Yukon Gold potatoes, cut into 1-inch cubes
  • 150 g frozen sweet peas, thawed
  • 60 g all-purpose flour
  • 1 liter low-sodium chicken bone broth
  • 240 ml heavy cream (minimum 36% milkfat)
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 10 g sea salt
  • 5 g cracked black pepper

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Season chicken with salt and sear skin-side down for 7-9 minutes until mahogany-colored and crisp. Flip and cook briefly, then remove and set aside.
  2. Reduce heat to medium. Melt butter in the same pot, scraping up the browned bits (fond). Add sliced leeks, carrots, and celery, sautéing until leeks are softened.
  3. Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and whisk for 2 minutes to create a blonde roux, ensuring no raw flour remains.
  4. Slowly whisk in the chicken bone broth to maintain a stable emulsion. Add the potatoes, rosemary, thyme, and black pepper.
  5. Return the chicken to the pot. Bring to a gentle simmer, cover, and cook for 25-30 minutes until potatoes are tender and chicken reaches an internal temperature of 165°F (74°C).
  6. Stir in the heavy cream and thawed peas. Simmer uncovered for 5 minutes to thicken the sauce into a velvety consistency. Adjust salt to taste and serve.