Recipe by ratherbeswimmin

America's Test Kitchen

Ingredients Nutrition


  1. Dry chicken with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
  3. Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
  4. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
  5. Heat 1 tablespoon more oil over med-high heat until shimmering.
  6. Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
  7. Stir in flour and cook 1 minute.
  8. Slowly whisk in wine, scraping up any browned bits.
  9. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
  10. Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
  11. Stir remaining 3 cups broth and bay leaves into slow cooker.
  12. Nestle browned chicken with any accumulated juice into slow cooker.
  13. Cover and cook until chicken is tender, 4-6 hours on LOW.
  14. Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
  15. Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
  16. Discard bay leaves.
  17. Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
  18. Adjust stew consistency with additional hot broth as needed.
  19. Stir in parsley, season with salt and pepper to taste; serve.

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