Chicken Vegetable Stew

Ingredients

• 1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks
• 1 Tbsp. canola oil or avocado oil
• 3 medium carrots, sliced diagonally into 1/2-inch pieces
• 1 medium sweet onion, cut into 12 wedges
• 6 garlic cloves, chopped
• 5 cups chicken stock divided
• 2 Tbsp. all-purpose flour
• 1 dried bay leaf
• 12 oz. baby white potatoes, quartered
• 1/4 cup fresh chopped parsley
• Salt and freshly ground black pepper

Directions

1. Season the chicken with salt and pepper, to taste.
2. Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
3. Add carrots and onions to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
4. In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
5. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley.