Ingredients:

  • 1 lb boneless, skinless chicken thighs, cubed
  • 1 lb smoked turkey breast or leg, cubed
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 large Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 6 cups low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the cubed chicken and smoked turkey in batches, searing until the edges are mahogany-colored and crisp. Remove the meat with a slotted spoon and set aside on a plate, leaving the rendered fats in the pot.
  2. Lower the heat to medium. Add the diced onion, carrots, and celery; sauté for 5–7 minutes until the onions are translucent. Stir in the minced garlic, thyme, and rosemary, cooking for 60 seconds.
  3. Return the seared meats to the pot. Pour in the low-sodium chicken broth and apple cider vinegar, scraping the bottom of the pot to release the browned bits. Add the cubed potatoes and the bay leaf.
  4. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 40–45 minutes, or until the potatoes are tender and the chicken and turkey have reached a safe internal temperature of 165°F (74°C).
  5. Remove the lid and stir gently. To thicken the consistency, use a spoon to mash a few of the potato cubes against the side of the pot and stir them back in. Remove the bay leaf and adjust seasoning with salt and pepper before serving.