Chicken Stew

, Serves 6

A one-pot Dutch oven stew of seared chicken thighs, root vegetables and potatoes in a flour-thickened broth.

30 ml olive oil (for searing the chicken)	Sear chicken in batches, set aside	Cook veg in oil until tender, 5 min	Add garlic & flour, stir 2 min	Slowly stir in broth	Add chicken cut in 1-inch cubes, potatoes & seasonings	Boil, then simmer low 40-45 min	Remove bay & thyme, stir in parsley
675 g boneless skinless chicken thighs
30 ml olive oil (for the vegetables)
3 medium carrots, peeled, cut in 1/2-inch / 1.3 cm slices
1 large onion, chopped
2 celery ribs, sliced
4 cloves garlic, minced
30 g all-purpose flour
1.5 L chicken broth
450 g baby potatoes
2 bay leaves
4 sprigs thyme
1 tsp salt
1 tsp ground black pepper
1/4 cup chopped fresh parsley

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