1.5 lbs chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
1 sweet onion, cut into 12 wedges
3 medium carrots, peeled and sliced diagonally into 1/2 pieces
6 cloves garlic, minced
5 cups chicken broth
2 tbsp flour
1 dried bay leaf
12 oz white potatoes, cut into bite-sized pieces.
1/4 cup parsley, chopped
kosher salt
black pepper
Directions
Pat the chicken dry with paper towels, and season with salt and pepper.
Heat 1 tbsp of oil in a large pot over high heat. When hot, brown chicken on all sides, about 6 minutes. Remvoe to plate.
Reduce heat to medium, and add remaining oil. Add carrots and onions and saute until onions soften and begin to turn gold, about 5 minutes. Add garlic and cook 30 seconds.
Add 1/2 cup chicken broth and stir to remove browned bits from pot.
In a small bowl, whisk together flour and 1/2 cup broth, and add to pot.
Stir in remaining 4 cups of broth and the chicken. Add bay leaf, salt, and pepper. Bring to a boil, reduce to simmer, and cook for 25 minutes partially covered.
Add potatoes and stir. Cook covered for 20 minutes.