- 3 large boneless, skinless chicken thighs, diced - 1 inch
- 3 Tablespoon extra virgin olive oil - divided
- 1 medium yellow onion - diced
- 5 cloves finely chopped garlic
- 3 peeled carrots - 1/2 inch diagonally sliced
- 2-3 stalks of celery - diced
- 1/4 cup all purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 Tablespoon Worcestershire sauce
- 2 teaspoon chopped fresh rosemary
- 1 teaspoon fresh or dried thyme
- 1/2 teaspoon dried oregano
- 2 whole dried bay leaves
- 1 cup diced baby red potatoes
- 1 cup diced butternut squash
- 1-2 cups sliced fresh mushrooms
- 1 small zucchini, diced
- 1 cup frozen green peas, thawed
- 1/4 cup fresh chopped parsley
- Add 1 Tbsp EVOO to Dutch oven or large heavy pot over medium-high heat. Add diced chicken thighs, salt and pepper to taste. Saute until chicken is lightly browned, about 8-10 minutes.
- Remove chicken from pot with slotted spoon, place on plate. Keep chicken nearby until it's time to re-add it to pot.
- Add 1 Tbsp EVOO to your pot, then add diced onion, carrots, celery, and garlic. Saute over medium heat until vegetables are soft (about 5 minutes)
- Add 1 final Tbsp of EVOO to your pot, then stir in 1/4 cup of flour. Cook over medium heat while stirring for 2-3 minutes.
- Slowly add chicken stock and wine, while stirring and scraping up any browned bits. This will form a thick sauce.
- Add chicken back in, as well as diced potatoes, butternut squash, Worcestershire and herbs. Add a bit more salt and pepper to taste. Bring to a light boil, then cover pot with lid and reduce heat to low.
- Allow pot to simmer for 30 minutes, stirring and scraping bottom every 10-15 minutes to prevent sticking.
- Stir in sliced mushrooms, and replace the lid on pot. Allow this to simmer another 15 minutes.
- Stir in diced zucchini, and replace lid. Allow this to simmer another 5 minutes.
- Stir in thawed peas, and replace lid. This will only need to simmer for 2-3 minutes.
- Finally, stir in chopped parsley just before serving.