** Some ingredients are modified from the original recipe to make it more Mighty.
2 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
3 carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1 tablespoon tomato paste
½ cup dry white wine
2 ½ cups chicken stock
4 sprigs fresh thyme
2 bay leaves
1 pound red potatoes, cut into 3/4-inch chunks
2 tablespoons chopped fresh parsley leaves
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add chicken to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*