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Chicken 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.

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