2 teaspoons olive oil
1 large onion, diced
1 lb. boneless, skinless chicken thighs cut into bite size pieces
1/4 cup of red wine vinegar
1 heaping tablespoon of all-purpose flour
2 cups low-salt chicken stock
1 medium potato cut into bite size pieces
2 medium carrots cut into bite size pieces
2 ribs of celery roughly chopped
3 sprigs of thyme
1 cup of frozen peas
Salt and freshly ground black pepper
Hot pepper sauce
Heat your oil in a medium size pot over medium-high heat. Add the chicken and cook until most of the sides are browned.
Once the chicken is nice and caramelized, add your onion, pinch of salt and sauté for two minutes taking care to scrape up the brown bits from the bottom of your pan. To further along the deglazing process and to add a bit of flavor, turn down the heat to low and add the red wine vinegar (slowly) to your pot. Continue to scrape up any brown bits blending their flavor into the rest of the ingredients.
At this point, add the potatoes, carrots, celery and thyme along with a pinch of salt and freshly ground black pepper to your liking. Sprinkle the flour on top and give everything a good stir distributing the flour around evenly.
Turn the heat back up to medium and slowly pour in the chicken stock while stirring for a minute. Bring to a boil, cover and turn down to medium low heat simmering for 45 minutes.
After 45 minutes, remove the lid and add a splash or two of water if it looks dry.
Add your frozen peas (no need to defrost, the heat from the stew will cook them up in no time) and a splash of hot sauce. One last gentle stir and a taste test — adding more salt and pepper if needed.
Serve with Pink Peppercorn Popovers!