I make this dish in the springtime, when I can pair the last of my overwintered celeriac with the new foods of the season—young carrots, young leeks, peas, and fresh herbs. Deeper in flavor than the breast, the flesh on a chicken thigh also has more fat, which in turn produces moister and more succulent meat. I leave the meat on the bone for this stew, for bones offer up a lot of their richness when cooked in liquid over time.

SERVES 6

INGREDIENTS 

• 2½ pounds bone-in, skinless chicken thighs
• ½ teaspoon finely ground unrefined sea salt
• ¼ cup unsalted butter
• 1 large leek, white and light green parts only, sliced paper thin
• 4 carrots, peeled and sliced into matchsticks
• 2 celeriac, peeled and sliced into matchsticks
• 2 cups Riesling wine
• 1 cup Chicken Foot Broth
• 1 pound English peas, shelled (1 cup)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons snipped fresh chives
• 1 teaspoon chopped fresh dill
• ¼ cup sour cream

INSTRUCTIONS

1. Sprinkle the chicken thighs with the salt.
2. Melt the butter in a large Dutch oven over medium heat. When it froths, add the chicken and cook it for 2 minutes on each side.
3. Remove the chicken from the pan and stir in the leek. Lower the heat to medium-low and sauté the leek for 6 to 8 minutes, until translucent.
4. Add the carrots and celeriac and cook until they soften and become crisp-tender, about 6 minutes.
5. Return the chicken thighs to the pot and pour in the wine and chicken broth.
6. Cover the pot and simmer the chicken and vegetables for 25 minutes.
7. Remove the cover, stir in the peas, and continue simmering for another 25 to 30 minutes, until the chicken falls apart when pierced with a fork.
8. Stir in the herbs and sour cream and serve warm.