Ingredients:

  • 1 tablespoon olive oil
  • 4 strips of bacon, chopped
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
  2. Season chicken pieces with salt and pepper. In the same pot, brown the chicken for about 5-7 minutes, stirring occasionally.
  3. Add diced onion and minced garlic to the pot. Sauté until onion is translucent (about 3 minutes). Add sliced carrots and diced potatoes; cook for 2-3 minutes.
  4. Pour in chicken broth. Stir in thyme, rosemary, and bay leaves.
  5. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until vegetables are tender. Stir occasionally.
  6. Add frozen peas and cooked bacon back into the pot. Stir well and cook for an additional 5 minutes to heat through.
  7. Remove bay leaves, garnish with fresh parsley if desired. Serve hot.