Ingredients 

• 1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch chunks
• 2 tbsp avocado oil, divided
• 3 medium carrots, peeled and sliced diagonally (½-inch pieces)
• 1 medium sweet onion, cut into 12 wedges
• 6 garlic cloves, chopped
• 5 cups chicken broth or stock, divided
• 2 tbsp all-purpose flour
• 1 dried bay leaf
• 12 oz baby white potatoes, scrubbed and quartered
• ¼ cup fresh parsley, chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Prep the Chicken
   • Pat the chicken dry with paper towels and season well with salt and pepper.
2. Sear the Chicken
   • Heat 1 tbsp oil in a Dutch oven or large soup pot over high heat.
   • Add chicken and cook until browned on all sides (about 5-6 minutes).
   • Transfer to a plate and set aside.
3. Cook the Vegetables
   • Lower heat to medium and add the remaining 1 tbsp oil.
   • Sauté carrots and onions, stirring often, until onions soften and develop golden edges (4-5 minutes).
   • Add garlic and cook for 30 seconds, stirring continuously until fragrant.
4. Deglaze & Thicken the Broth
   • Pour in ½ cup broth, scraping up any browned bits from the bottom.
   • In a small bowl, whisk together the flour with another ½ cup broth.
   • Stir the flour mixture into the pot, followed by the remaining 4 cups of broth.
5. Simmer the Stew
   • Return the chicken to the pot, add the bay leaf, and season with salt and pepper.
   • Bring to a boil, then reduce heat to medium-low. Cover partially and let it simmer for 25 minutes.
6. Add the Potatoes & Finish
   • Stir in the potatoes and cook uncovered for another 18-20 minutes, or until they are tender.
   • Taste the broth and adjust salt and pepper if needed.
   • Stir in fresh parsley and discard the bay leaf before serving.

Storage & Notes

• Leftovers: Store in the refrigerator for up to 3 days. Freezing is not recommended due to texture changes in the potatoes.
• Crockpot Adaptation: Not recommended, as the flavors and textures develop best with stovetop cooking.

Nutrition