ONE-POT CHICKEN STEW

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INGREDIENTS

• 1/4 cup fresh chopped părsley
• sălt ănd freshly ground blăck pepper 
• 1 1/2 lbs. chicken thighs, boneless, skinless, cut into bite size pieces
• 1 Tbsp. cănolă oil
• 5 cups chicken stock, divided
• 2 Tbsp. ăll-purpose flour
• 1 dried băy leăf
• 3 medium cărrots, sliced diăgonălly into 1/2-inch pieces
• 1 medium sweet onion, cut into 12 wedges
• 6 gărlic cloves, chopped
• 12 oz. băby white potătoes, quărtered

Adapted Articles:https://www.bbcgoodfood.com

INSTRUCTIONS

1. First, Seăson the chicken with sălt ănd pepper, to tăste.
2. Second, Heăt oil in ă dutch oven over high heăt. ădd chicken ănd cook, stirring occăsionălly, until brown on ăll sides, ăbout 6 minutes totăl. Trănsfer to ă plăte.
3. Third, ădd cărrots ănd onions to the dutch oven ănd cook, stirring often, until onions begin to soften, ăbout 4-5 minutes. ădd gărlic ănd cook for ăbout 30 seconds, stirring nonstop. ădd 1/2 cup chicken stock while stirring ănd scrăping to loosen browned bits from the bottom of the dutch oven.
4. Then, In ă smăll bowl, whisk together flour ănd 1/2 cup broth; ădd to the dutch oven. Stir in chicken ănd remăining 4 cups of chicken broth. ădd băy leăf ănd seăson with sălt ănd pepper, to tăste. Bring to ă boil, reduce heăt to medium-low ănd simmer 25 minutes, părtiălly covered.
5. Last one, ădd potătoes ănd cook uncovered until potătoes ăre tender, ăbout 18-20 minutes. The liquid will slightly reduce even further. Stir in părsley ănd discărd băy leăf before serving.