Acadian Chicken Stew

Ingredients:

- 2-3 lb bone-in and skin-on chicken thigh

- 1 yellow onion, cubed

- 3 yellow potatos, peeled and cubed

- 2 stalks of carrots, cubed

- 3 tbsp butter or vegetable oil

- 2 tsp corn starch

- 1/2 cup rice wine or French Cross

- 2 cups water

- 1 tsp thyme

- 2 tsp salt

Preparation:

- In a large skillet, heat butter or oil on medium-high heat. Place chicken gently in the skillet to avoid splashing. Brown chicken on both sides for 4 minutes. Take chicken out with a pair of tungs and place aside.

- Using the remaining oil in the skillet, saute onion for 2 minutes, until the color turns transparent. Add potatoes, carrots, corn starch, and stir fry for another 2 minutes. Add water and rice wine to the skillet until water boils. Sprinkle with thyme and salt.

- Add chicken back into the skillet. Simmer for 40 minutes.