Ingredients

• 2 skinless, bonesless thighs
• 4 cups chicken broth
• 1 medium onion
• 1 carrot
• 1 stalk celery
• 1 ginormous potato
• 2 tbsp butter
• 2 tbsp flour
• sea salt
• fresh ground pepper
• 1 bay leaf
• 3/4 cup white wine (like chardonnay)
• 2 tbsp heavy cream

Directions

1. Salt chicken thighs for at least 30 minutes. For 2 thighs, one generous pinch should be enough. While that’s resting, chop up onions. Peel your carrot, celery, and potato, then chop into into bite-sizes (2 inch pieces for the potatoes, 1 inch for the others will look good and don’t melt away).

2. Pat your chicken dry, cut them up into 1 or 2 inch pieces (which ever you prefer), and then dredge with flour. Well, more like toss. Heat butter in a large frying pan over medium high heat, and then brown your chicken on it. Then move the chicken to a pot which you will be making your soup in. Turn down the heat a bit and throw in your onions into the frying pan which should be oily from remaining butter and chicken fat. Once that turns a bit clear, throw the onions in the soup pot as well. Then throw in the wine into the sauce pan, make sure to scrape as you do it so that you get every. single. juicy. bit. Let that reduce to half, and then pour the mixture into the pot as well.

3. Pour in 4 cups of chicken broth, the bay leaf, some cracked pepper, and the veggies into the pot. Bring it to a boil, lid off, then let it simmer down for at least 30 minutes, or until your carrots are soft. Taste the soup, salt to taste. Turn the heat off and pour in the cream.

4. Plate. Grind some pepper on it, and maybe some chopped parsley. Nom with fresh french bread or flakey crusted baguette.

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