This stew is simple and homey. You can chose to use skin on or skin off chicken thighs depending on your preference. This would also be really great with some rice and shredded/chopped chicken. I went for a little more rustic approach. Do with it as you wish. Enjoy!

Preheat oven to 400 degrees F. Remove the chicken thighs and let sit until room temperature. Pat dry. I added some avocado oil to my dutch oven. Sprinkle chicken with salt and pepper. Brown the skin side of the chicken in batches to avoid crowding the pan. Set first batch aside and brown the second half.

Rough chop the carrots, celery, potatoes, and mushrooms. Add pearl onions, carrots, and celery to the pan.

Add salt and pepper. Sweat for 4-5 minutes. Add garlic, potatoes, and mushrooms proceed to cook for another 1-2 minutes.

Add in broth, chicken, parsley, and rosemary sprig. Place cover on the dutch oven and place in the oven. Cook for 45 minutes.

Remove from oven. Remove rosemary and parsley. Garnish with chopped parsley.

Ingredients 

8 pieces of chicken thighs

1 cup chopped carrots

1 cup chopped celery

1 cup chopped mushrooms

1 cup pearl onions

4 medium to large red potatoes chopped

1 tbsp minced garlic

3-4 cups of chicken bone broth

1 full sprig of rosemary

2 full sprigs of parsley

avocado oil

salt and pepper to taste