4 lbs chicken thighs (about 2 lbs) 1 cup carrots (peeled and diced) 1 cup celery (peeled and diced) 3 cups potato (peeled and diced) 4 cups chicken stock 1 cup frozen baby peas 1 cup frozen corn kernels 4 sprigs tarragon 4 sprigs parsely 1/2 cup oatmeal 4 bay leaves 4 sprigs thyme 1/8 tsp whole cloves 1 dusting of nutmeg
Remove the skin from the thighs and place in a large stockpot. Add the celery, carrots, potato, and corn. Cover with the chicken stock and bring to a boil.
Skim off the impurities that come to the surface. Bring to a boil and skim. [If you slowly bring the stew to a simmer, the liquid proteins (albumin) coagulate and float to the top of the broth.]
Add the bay leaves and thyme, which can be bundled with butcher’s twine or in cheesecloth for easy removal after cooking. Add salt to taste, then the nutmeg and cloves. Simmer about 45 minutes. Add the rolled oats. If you use “instant oats,” it will thicken faster.
Five minutes before serving, add the peas, tarragon, and parsley. Serve in a crock or soup bowl. *If you slowly bring the stew to a simmer, the liquid proteins (albumin) coagulate and float to the top of the broth.
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