This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

Scale

1 yellow onion

3 ribs celery

4 cloves garlic

1/2 lb carrots

1.75 lbs boneless skinless chicken thighs

4 Tbsp all-purpose flour divided

2 Tbsp butter

1 Tbsp olive oil

1.5 lbs baby potatoes

1 tsp dried parsley

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp dried sage

1/4 tsp black pepper

2 cups chicken broth

2 cups vegetable broth

1 Tbsp chopped fresh parsley optional

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1. Dice onion and celery, mince garlic, slice carrots, and halve potatoes.

2. Cut chicken into 1-inch pieces. Coat with 2 Tbsp flour.

3. Heat butter and oil. Brown chicken on all sides and remove.

4. Add onion, celery, garlic, and carrots. Sauté to soften.

5. Add remaining flour and cook for 2 minutes.

6. Return chicken. Add potatoes, herbs, pepper, broths, and stir.

7. Bring to a boil. Simmer 30 minutes uncovered until potatoes are tender.

8. Taste and adjust salt. Add fresh parsley if desired.

For a thicker stew, simmer a few extra minutes.

Add peas or corn near the end for extra sweetness.