Prep the Ingredients:

• Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes.
• Cut the chicken thighs into 1-inch pieces and toss them with 2 Tbsp of flour until evenly coated.

Sear the Chicken:

• Heat the butter and olive oil in a large pot over medium heat.
• Add the floured chicken pieces and brown them on all sides, avoiding stirring too often.
• Once browned, transfer the chicken to a clean bowl and set aside. The chicken does not need to be fully cooked at this stage.

Sauté the Vegetables:

• Add the onion, celery, garlic, and carrots to the pot. Sauté until the onions soften, scraping up any browned bits from the bottom of the pot.
• Stir in the remaining 2 Tbsp flour and cook for another 2 minutes, allowing it to coat the vegetables and form a slight crust at the bottom.

Simmer the Stew:

• Return the browned chicken to the pot, along with the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir well to dissolve any flour from the bottom.
• Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the potatoes are tender and the broth has thickened.

Final Touches & Serving:

• Taste and adjust salt if needed (depending on the broth’s salt content).
• Stir in fresh parsley if using, and serve the stew hot.

Enjoy this hearty and comforting meal!