A Year-Round Guide to Franklin and Nantahala

Yield: 6 to 8 servings. 1½ pounds boneless, skinless chicken thighs, cut into 2-inch chunks Salt and freshly ground black pepper to taste 1 tablespoon olive oil 3 medium carrots,

Rosemary and Goat Cheese Strata

Yield: 6 to 8 servings. 1½ pounds boneless, skinless chicken thighs, cut into 2-inch chunks Salt and freshly ground black pepper to taste 1 tablespoon olive oil 3 medium carrots,

Hearty Chicken Stew

Yield: 6 to 8 servings.

1½ pounds boneless, skinless chicken thighs, cut into 2-inch chunks
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
3 medium carrots, sliced into ½-inch pieces
2 stalks celery, sliced
1 medium sweet onion, chopped
6 cloves garlic, chopped
5 cups chicken stock, divided
2 tablespoons all-purpose flour
1 bay leaf
4 fresh thyme sprigs
6 fingerling potatoes, quartered
¼ cup chopped fresh parsley

Season the chicken with salt and pepper. Heat oil in a Dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.

Add carrots, celery, and onion to the Dutch oven and cook until onion begins to soften, about 4 to 5 minutes. Add garlic and cook for about 30 seconds, stirring constantly to keep garlic from burning. Add ½ cup chicken stock while stirring and scraping bottom of pot to loosen browned bits.

In a small bowl, whisk together flour and ½ cup stock; add to the pot. Stir in chicken and remaining 4 cups stock. Add bay leaf and thyme, and season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes, partially covered.

Add potatoes and cook, uncovered, until potatoes are tender, about 15 to 20 minutes. Stir in parsley and discard bay leaf before serving.

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This story was published on Oct 27, 2020

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.