Chicken Stew with Red Onions and Carrots

This hearty meal-in-a-bowl is a much lighter alternative to beef and potato laden stew, but just as delicious! Add a handful of fresh spinach, a chopped tomato or some green peas, if you like.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

4 tablespoons butter
4 pounds skinless chicken thighs
4 ribs celery, sliced
4 carrots, peeled, trimmed, and sliced
7 cups chicken stock
1 small red onion, peeled and sliced
2 tbsp. tarragon vinegar
1 tablespoon parsley, chopped
1 teaspoon fresh tarragon, chopped
1 bay leaf
Salt and freshly ground black pepper, to taste

Melt butter in a large cast-iron pot or heavy-bottomed casserole over medium-high heat. Working in batches to avoid crowding the pot, add chicken and cook until well browned, 6–8 minutes per side. Transfer chicken to a large plate and set aside.

Meanwhile, bring 4 cups chicken stock to a boil in a small pot over high heat. Reduce heat to low to keep hot.

Add celery, carrots, onions, vinegar, herbs, and bay leaf to pot with butter and rendered chicken fat, scraping any browned bits stuck to bottom of pot. Season to taste with salt and pepper and cook until vegetables begin to soften, about 3 minutes.

Return chicken and any accumulated juices to pot, add enough stock to just cover chicken (about 3 cups), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Discard bay leaf and serve.