This recipe has been in our family for generations. My grandmother used to make it every Sunday.
Heat olive oil in a large pot over medium heat.
Season chicken with salt, pepper and thyme, then brown on all sides.
Remove chicken and sauté onion, garlic, carrots and celery for 5 minutes.
Return chicken to the pot and add chicken broth.
Bring to a boil, then reduce heat and simmer for 25 minutes.
Add diced potatoes and cook for another 15 minutes.
Add frozen peas and cook for 5 more minutes.
Adjust seasoning and serve hot with crusty bread.
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