Yields 6 to 8 servings
3 Pounds chicken thighs, boneless, skinless trimmed
1 to taste seasoning, Greek
1/4 Cup oil, vegetable
2 Large onion, white minced
6 Cloves garlic, fresh minced
1 Tbls tomato paste
2 tsp thyme, fresh minced
1/3 Cup flour, all-purpose
1/2 Cup wine, dry white
4 Cups stock, chicken, low-sodium
12 Ounce(wt)s potatoes, small red scrubbed, cut in 1/2-in pieces
4 Large carrots peeled, sliced 1/4-in thick
2 Each bay leaves
1 Cup peas, frozen
1/4 Cup parsley, flat-leaf minced
1 to taste salt and pepper
Dry chicken with paper towels and season with greek seasoning. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
Heat 1 tablespoon more oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme, and cook until onions are softened and lightly browned, 8 to 10 minutes. Stor in flour and cook 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup stock, smoothing out any lumps; transfer to slow cooker.
Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker. Stor remaining 3 cups of stock and bay leaves into slow cooker. Nestle browned chicken with any accumulated juices into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Chef’s Note: If you are cooking this for 6 hours, do NOT microwave the vegetables.
Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes. Adjust stew consistency with additional hot stock, if needed. Stir in parsley, season with salt and pepper, to taste, and serve.