Chicken Stew

Ingredients

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

Directions

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.*