1 ½ lbs. chicken thighs, boneless, skinless, cut into 2-inch pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½ inch pieces
1 medium sweet onion, cut into 12 wedges
2 stalks celery, cut into ½ inch slices
6 garlic cloves, chopped
1 Tbsp. tomato paste
5 cups chicken stock, divided
3 Tbsp. all-purpose flour (generous tablespoons)
1 dried bay leaf
12 oz. of baby white potatoes, quartered
½ cup fresh flat-leaf parsley, chopped
Kosher salt and fresh ground black pepper
- Season chicken with salt and pepper to taste.
- Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 8 minutes. Transfer to a plate
- Add onion, carrots, and celery to the dutch oven and cook stirring often, until onions begin to soften about 5 minutes. Add garlic and cook for about 1 minute, stirring constantly. Add tomato paste, stirring constantly for about 2 minutes. Add ½ cup of chicken stock to deglaze the pot, stirring and scraping the bottom to loosen the brown bits.
- In a small bowl, whisk together the flour and ½ cup of chicken stock; add to the dutch oven. Stir in chicken and the remaining 4 cups of chicken stock. Add the bay leaf and season with salt and pepper to taste. Bring to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender about 18-20 minutes. The liquid will reduce and thicken slightly. Stir in parsley and discard the bay leaf before serving.
- Serve with crusty bread.
Pairs well with Iron Hub Grenache
Notes: The chicken stock has more flavor than chicken broth since it is made with vegetables added, not just chicken bones. To control salt, use “no sodium” chicken stock.