Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 leeks, white and light green parts only
  • 1.5 lbs boneless skinless chicken thighs
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 3 large carrots, sliced
  • 2 stalks celery, diced
  • 6 cups low sodium chicken bone broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Pat the 1.5 lbs chicken thighs completely dry with a paper towel. Season them with a pinch of the salt and pepper, then place them in the pot. Cook for about 5 minutes per side until they are golden and sizzling. Note: Don't worry about cooking them through yet; we just want that brown crust for flavor. Remove the chicken to a plate.
  2. Lower the heat to medium. Add the 1 large yellow onion, 2 leeks, 3 large carrots, and 2 stalks celery. Sauté for about 6-8 minutes until the onions are translucent and the leeks smell buttery. Stir in the 3 cloves garlic and cook for 1 minute until the aroma fills the room. Use a splash of the broth to scrape any brown bits off the bottom of the pot.
  3. Add the 1 lb Yukon Gold potatoes, 6 cups chicken bone broth, 2 sprigs thyme, and 1 sprig rosemary. Place the chicken and any juices from the plate back into the pot. Bring the mixture to a boil, then immediately turn the heat to low. Cover and simmer for 20-25 minutes until the potatoes are tender when pierced with a fork.
  4. Remove the chicken thighs and use two forks to shred them into bite-sized pieces. Stir the meat back into the pot along with the 1 tbsp lemon juice, 1/4 cup parsley, and the remaining 1 tsp sea salt and 1/2 tsp pepper. Let it sit for 2 minutes to let the flavors meld. Remove the woody herb sprigs before serving.