Yield: approximately half a gallon
Time: 2-3 hours, on the stovetop
- One very large chicken breast on the bone, or two small ones, with the skin
- 4 stalks of celery, sliced about 1/4" thick
- 4 oz. of baby carrots, sliced about 1/4" thick (or two large carrots)
- one very large onion, or 2-3 smaller ones, roughly chopped
- cloves from half a small head of garlic, or 1/3 or a large one, peeled and sliced
- 2 small or one large potato, peeled, and diced into 1/2" chunks
- 1 qt. of chicken stock (chicken broth works fine, too)
- salt (preferably sea salt, but it doesn't really matter)
- pepper (preferably freshly ground Tellicherry)
- 3-4 Tbs. of olive oil
- 1 Tbs. of cornstarch
- Heat 1-2 Tbs. of olive oil in a wide pot, and brown the chicken breasts on medium heat. You can coat them with flour first, but it's not necessary -- salt and pepper's sufficient.
- Remove the chicken, and toss in the sliced veggies, add salt and pepper, then reduce the heat to medium-low. Add more olive oil as necessary. Let the veggies sweat until the onion is translucent, stirring occasionally (about 10 minutes).
- Place the chicken back in the pot, bone side down, sprinkle on the thyme and rosemary, then add the chicken stock. Nestle the chicken down into the stock and veggies a bit, then put a lid on the pot. Reduce the heat to a low simmer.
- After about an hour, flip the chicken, and nestle it back into the rest of the stuff in the pot.
- Give it maybe another 20-30 minutes, then take out the chicken, and let it cool for a few minutes.
- Peel the skin off the chicken, throw it away, along with the bones, and shred the chicken.
- Toss the shredded chicken back into the pot with the diced potato. Let it simmer for another half an hour. The lid is optional at this point.
- Mix the cornstarch with enough cold water to make a slurry, then stir it into the pot. It'll thicken the "sauce" once it comes to a boil.
- Adjust the seasonings to your taste, serve, and enjoy.