Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (30g) olive oil
  • 1 large (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 large (300g) carrots, sliced into thick rounds
  • 2 stalks (60g) celery, sliced
  • 1 lb (450g) Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup (130g) butternut squash, peeled and cubed
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary, crushed
  • 1 bay leaf
  • 6 cups (1.4L) low-sodium chicken broth
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil and 1 tbsp butter in a Dutch oven over medium-high heat. Add chicken chunks in batches, seasoning with salt and pepper. Brown until mahogany-colored on all sides (about 3-5 mins per batch), then remove and set aside.
  2. Lower heat to medium. Add the remaining butter and sauté the diced onion, carrots, and celery until onions are translucent and carrots begin to soften (about 6-8 mins). Stir in minced garlic and cook for 60 seconds.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste until a thick, golden paste forms.
  4. Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps. Return the browned chicken and any juices to the pot.
  5. Stir in the cubed potatoes, butternut squash, thyme, rosemary, and the bay leaf.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the potatoes are fork-tender and the broth has thickened.
  7. Stir in the heavy cream and fresh lemon juice. Garnish with chopped fresh parsley before serving.