Ingredients
12 chicken thighs
3 quarts of water
1 large carrot quartered
1 onion peeled but left whole
1 bunch parsley, stems only
1 bunch dill, stems only
1 bunch celery, leaves only
1 bay leaf
1 teaspoon coarse salt
2 peppercorns
2 tablespoons canola oil
1 large spanish onion coarsely chopped
1/2 cup canned, whole peeled tomatoes crushed in a bowl
2 large russet potatoes cut into 1/2 inch pieces
cups frozen corn
2 tablespoons fresh thyme
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
2 tablespoons chopped, fresh parsley
Preparation
combine chicken thoghs, water, carrot, whole onion, parsley, dill, celery, bay leaf, salt. Bring to a boil and skim surface. Add peppercorns. Reduce to medium low heat, cover and simmer for 1 hour, until chicken falling off the bone. remove chicken from stock; remove and discard bones and skin. shred meet with fingers. skim fat from stick. heat oil in casserole, cook onion add tomatoes, add potatoes, chicken stock and bring to a boil reduce to medium low and simmer 15 minutes. add corn, thyme, red pepper, salt, black pepper. cook for 25 minutes, return chicken to pot, remove bay leaf. stir in parsley.
