Spring Chicken Stew (for Fall)

My mom used to come home with some goody in her bag almost every day when I was little. Mostly because it was hard to shop by "shopping list" on a designated "grocery shopping day" before the 90's in USSR. Stores had limited supply of products, and if anything of interest was available, it usually disappeared before ever making its way to the shelves. Primary source of shopping was the Northern Bazaar down the street...but I digress. While the daily scavenger hunt for food, was not exciting for my parents, the nightly discoveries in a shopping net in the kitchen were thrilling for me.

My mom and grandmother would masterfully convert these lone articles into flavorful dishes, that made the shopping challenges seem improbable to a guest. In early spring, when young potatoes became available and so did peas, we used to enjoy a bright stew, unlike those with heavier flavors in the winter.  It was comforting, yet bursting with fresh flavor, with promise of more fresh vegetables and fruit.

This is my version of that stew, recognizing the luxury of having it mid-autumn.

2 leeks, trimmed
2 cloves, garlic
1 lb young creamer potatoes
1/4 lb fresh peas
1 corn
5 chicken thighs, bone in
2 cups, chicken stock
1 tbsp maple syrup
1 tsp hot mustard
salt
olive oil

Marinade
1/2 tsp salt
1 tbsp hot mustard
2 tbsp maple syrup
2 tbsp olive oil

In a dutch oven, roast diced leeks and garlic, on medium heat. Add in the potatoes and corn, chopped into about 6 sections, when the leeks begin to turn golden. Salt to taste. Roast, mixing repeatedly to prevent leeks from burning. Grill chicken thighs smothered in the marinade, about 3 minutes on each side. Add the grilled chicken and fresh peas into the pot and stir in. Mix chicken stock, mustard and maple syrup and pour over the contents of the pot. Cover with lid. Cook for 20-25 minutes, checking to mix and add more chicken stock if needed, until the potatoes are cooked.