​Black Peppercorn Chicken Veggie Stew

Ingredients:

  • 2 tablespoons Rocky Mountain Olive Oil Madagascar Black Peppercorn Infused Olive Oil
  • 2 lbs worth of chicken legs (about 4)
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 large garlic cloves, minced
  • 2 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 fresh sage leaves
  • 6 sprigs fresh thyme
  • 4 stalks fresh parsley, plus more for topping
  • 2 bay leaves
  • 2 tablespoons soy sauce
  • 4 medium (1 1/2 pounds) yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup frozen shelled peas
  • 6 tablespoons all-purpose flour
  • 4 cups chicken stock
  • salt and black pepper, to taste

Directions:

1. Chop up onion, carrots, celery, garlic and potatoes.

2. Heat Black Peppercorn Olive Oil in a large Dutch oven over medium-high heat.

3. Sprinkle chicken generously with salt and pepper, then add to Dutch oven and cook about 3 minutes per side or until browned. Use tongs to transfer the meat to a plate and set aside.

4. Return Dutch oven to medium-high heat. Add Butter Olive Oil and heat, scrapping up any brown bits from the bottom of the pan.

5. Add onion, celery, carrot and garlic to Dutch oven and sauté until softened and beginning to brown, about 10 minutes.

6. Sprinkle flour over the mixture and stir for 1 to 2 minutes until veggies are evenly coated.

7. Add wine and tomato paste and stir until tomato paste is evenly distributed and liquid is mostly evaporated, about 2 to 3 minutes.

8. Add stock, soy sauce and herbs (tie herbs together with butcher’s twine to make for easy removal later) and bring to a simmer.

9. Add chicken legs back to pan and reduce heat to medium low. Continue to gently simmer with pan partially covered for 30 minutes.

10. Add potatoes and peas and continue to simmer for another 30 minutes or so or until potatoes are tender.

11. Remove chicken legs from the Dutch oven and place in a bowl or on a cutting board. Lower heat of the Dutch oven to the lowest setting on your stove and keep covered. When the chicken legs are cool enough to handle, pull the meat of the boons and shred into bite-sized pieces; discard bones and bits of skin and gristle.

12. Open the Dutch oven and remove and discard herb bundle. Add chicken meat back to the soup and stir until warmed through.

13. Serve topped with a sprinkle of chopped fresh parsley and a chunk of good crusty bread.