Family Meals Recipe

Prepare the chicken

Pat chicken thighs dry with paper towels. Season both sides with 1 1/2 tsp kosher salt, 1/2 tsp black pepper and smoked paprika. Let rest 10 minutes at room temperature while prepping vegetables.

Prep vegetables

Peel and cut carrots into 1/2-inch rounds. Cut red potatoes into 1-inch pieces (leave skin on). Peel and thinly slice the onion. Mince garlic.

Brown the chicken

Heat 2 tbs olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Add chicken thighs, skinless side down, in a single layer (work in batches if necessary). Brown 4-5 minutes per side until golden (they will not be fully cooked). Remove to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add remaining 1 tbs olive oil and 2 tbs butter to the pot. Add sliced onion and a pinch of salt. Sauté 4-5 minutes until translucent and starting to brown, then add minced garlic and cook 30-45 seconds until fragrant.

Cook vegetables

Add carrots and red potatoes to the pot. Sprinkle 2 tbs flour over vegetables and stir to coat for 1 minute to cook the raw flour taste. Add dried thyme, dried oregano and bay leaf, stirring to combine.

Deglaze and simmer

Pour in chicken broth and diced tomatoes with their juices, scraping any browned bits from the bottom of the pot. Add the browned chicken thighs back into the pot, submerging them partly in liquid. Bring to a gentle simmer, cover, and reduce heat to low. Simmer 20-25 minutes until potatoes and carrots are tender and chicken reaches 165°F (74°C).

Finish the stew

Remove lid and add frozen peas, lemon juice, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. Simmer uncovered 3-5 minutes until peas are heated through. If sauce is too thin, mash a few potato pieces against the side of the pot and stir to thicken, or simmer a few minutes longer uncovered.

Rest and adjust seasoning

Taste and adjust salt and pepper if needed. Remove bay leaf. Stir in chopped fresh parsley. Let rest 5 minutes for flavors to marry.

Plate family-style in a large bowl or shallow serving dish. Sprinkle with additional chopped parsley and red pepper flakes to taste for a little heat. Serve with crusty bread or over rice if desired.