Categories: Main Dish

Ingredients

• 1 potato, peeled and diced (see Tips, bleow)
• 1 tbsp 15 mL vegetable oil
• 2 onions, finely chopped
• 4 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 tsp dried thyme leaves or 3 whole sprigs of fresh
• 1 bay leaf
• 1/4 cup 50 mL all-purpose flour
• 1-1/2 cups 375 mL chicken stock
• 1/2 cup 125 mL dry white wine or chicken stock
• Salt and freshly ground pepper
• 3 lbs /1.5 kg skinless, bone-in chicken thighs (about 12 thighs)
• 1 cup 250 mL green peas, thawed if frozen
• 1/2 cup 125 mL cream, optional (see Tips, below)

Directions

1. In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat. Cover and set aside.

2. In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add thyme, bay leaf and flour and cook, stirring, for 1 minute. Add stock and white wine and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to mixture. Season to taste with salt and pepper.

3. Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and cream, if using, and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.

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