Why this recipe works: Chicken thighs stay tender while leeks, celery and potatoes create a soft, comforting broth. A few potatoes are mashed at the end to give the stew body.
Method
- Heat the oil in a wide pot over medium-high heat. Brown the chicken in two batches, then transfer it to a clean plate.
- Add the leeks and celery. Cook for 6 to 8 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the potatoes, stock, thyme and bay leaf. Return the chicken and any juices to the pot. Bring to a gentle simmer.
- Cover partly and simmer for 25 to 30 minutes, until the chicken reaches a safe internal temperature and the potatoes are tender.
- Remove the bay leaf. Mash four or five potato chunks against the side of the pot and stir them into the broth. Add the peas and cook for 3 minutes.
- Stir in the lemon juice. Season gradually and serve.
Cultural note
Leek-and-potato combinations are common across northern European home cooking. This version uses chicken thighs and a simple herb broth for an everyday meal.
Useful notes
Wash leeks after slicing because soil can hide between the layers.
Chicken thighs are more forgiving than breast meat during simmering.
Health Canada lists 74°C / 165°F as the safe internal temperature for poultry pieces.
Serving ideas
Pair with whole-grain bread, biscuits or a crisp apple-and-cabbage salad.
Storage and reheating
Refrigerate promptly for 3 to 4 days. Reheat leftovers to 74°C / 165°F.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
