Ingredients:

  • 2 tbsp Unsalted butter
  • 2 Large leeks, white and light green parts only, cleaned and sliced
  • 3 Carrots, diced into small rounds
  • 2 Ribs celery, finely diced
  • 3 Cloves garlic, minced
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • 6 cups chicken bone broth
  • 0.5 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat butter in a large Dutch oven over medium heat. Add chicken pieces in a single layer and sear until a light mahogany crust develops (3-4 minutes per side). Remove chicken and set aside.
  2. In the same pot, add leeks, carrots, and celery. Sauté until leeks are translucent and vegetables are softened and fragrant.
  3. Return chicken to the pot along with the cubed potatoes. Pour in the chicken bone broth, scraping the bottom of the pot to release the brown bits (fond). Add thyme and bay leaf.
  4. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
  5. For a thicker texture, use a potato masher to partially crush some of the potatoes directly in the pot. Stir in the heavy cream, lemon juice, and fresh parsley. Season with salt and pepper to taste and serve hot.