Skillet Chicken Stew


  • 6 large chicken thighs and/or legs (skin-on, bone-in)
  • 1 tbsp olive oil
  • 3 carrots
  • 1 onion
  • 1/2 leek
  • 2 stalks of celery
  • 1 tbsp dijon mustard
  • 2 1/2 tbsp flour
  • 3 cups chicken stock or water
  • 1 1/2 pound potatoes
  • 1 tsp lemon juice
  • 1 tbsp chopped parsley
  • 1/2 cup frozen peas


  1. Add chicken thighs and/or legs to a bowl. Season with salt and pepper. Place a large (cast-iron) skillet over medium heat. Add the olive oil and the meat skin-side down. Pan-fry for 8 – 10 minutes, or until golden brown, then turn the meat and pan-fry for another 3 – 4 minutes. Transfer to a plate.

  2. Chop the carrots, leek, and celery into small chunks. Dice the onion. Add the veggies to the skillet and saute for 3 – 4 minutes. Add the dijon mustard and flour, stir, and cook for 3 minutes. Pour the chicken stock or water into the veggies. Clean the potatoes and cut them into wedges. Add the potatoes to the vegetables in the skillet, stir to combine, then add in the chicken thighs, skin-side up. Don’t forget those delicious juices. Cover with a lid and simmer for 45 minutes. After 30 minutes of cooking, remove the lid and continue to cook for 15 minutes for the stew to thicken.

  3. Add the freshly squeezed lemon juice, chopped parsley, and peas to the stew. Stir and cook for 2 – 3 minutes. Divide between six plates and serve.


6 servings

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