I realize it’s been eons since I’ve last posted a recipe.  Truth is life with three kids has turned my world topsy turvy.  Between chauffeuring kids to and from places, an almost 6 month old that requires her mother around the clock, buckets of laundry, keeping house, etc, blogging has taken a backseat.  But that doesn’t mean my family hasn’t eaten well since the little one’s birth.  I finally got back into the swing of cooking around the time she turned 3 months.  Meals have been simpler and more planning has been involved.

I found this recipe in an America’s Test Kitchen cookbook I have.  You know ATK, those genius chefs on PBS who test and retest all sorts of recipes, appliances and gadgets and let the public know their results.  Love that show.  (Now that cable is officially cancelled in our house, public television seems to be the channel of choice.  Sigh.)

This isn’t your traditional dump and walk away slow cooker recipe.  The folks at America’s Test Kitchen found that a wee bit of prep work does make a world of difference in the flavor of this recipe.  I’ve served this stew several times this Fall and Winter.  It does require some prep work so…be prepared!:)

Homey Chicken Stew

Recipe from America’s Test Kitchen

• 3 pounds boneless, skinless chicken thighs — trimmed
• salt and pepper
• 1/4 cup vegetable oil — divided
• 2 onions — minced
• 1 tablespoon  tomato paste
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 1/3 cup  all-purpose flour
• 1/2 cup dry white wine
• 4 cups  low-sodium chicken broth — plus extra as needed
• 12 ounces red potatoes (2-3 medium) — scrubbed and cut into 1/2-inch pieces
• 4 carrots — peeled and sliced 1/4-inch thick
• 2 bay leaves
• 1 cup frozen peas
• 1/4 cup minced fresh parsley

Dry chicken with paper towels and season with salt and pepper.  Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking.  Brown half of chicken lightly on both sides, 5-8 minutes; transfer to bowl.  Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.

Heat 1 tablespoon more oil over medium-high heat until shimmering.  Add onions, garlic, tomato paste, and thyme and cook until onions are softened and lightly browned, 8-10 minutes.  Stir in flour and cook for 1 minute.  Slowly whisk in wine, scraping up any browned bits.  Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.

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.  Stir remaining 3 cups broth and bay leaves into slow cooker.  Nestle browned chicken with any accumulated juice into slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces.  Let stew settle for 5 minutes, then remove fat from surface using a large spoon.  Discard bay leaves.

Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.  (Adjust stew consistency with additional hot broth as needed.)  Stir in parsley, season with salt and pepper to taste, and serve.