Creamy Chicken Thigh Stew

Ingredients

• 1 1/2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks
• 2 Tbsp. avocado oil
• 3 Tbsp. unsalted butter
• 1 medium onion, chopped, about 2 cups
• 2 medium carrots, thinly sliced, about 1 cup
• 2-3 ribs celery, thinly sliced, about 1/2 cup
• 4 cloves garlic, thinly sliced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 12 oz. Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 bay leaves
• 1/4 cup half and half
• 2 Tbsp. fresh chopped parsley
• Kosher salt and fresh black pepper

Instructions

1. 1

   On a flat large work surface, such as a cutting board, season chicken thighs liberally on both sides with salt and pepper.

2. 2

   Heat oil in a dutch oven over medium-high heat. Cook chicken in batches until golden brown, about 4-5 minutes, turning once. Remove to a plate.

3. 3

   In the same dutch oven, melt butter. Add onions, carrots, and celery with a pinch of salt. Cook until softened, about 5-7 minutes, stirring occasionally. Stir in garlic, oregano, and thyme, and cook until fragrant, about 30 seconds, while stirring constantly.

4. 4

   Stir in wine and cook for about 2 minutes or until reduced by half, while scraping the bottom to release browned bits. Sprinkle the flour and stir until absorbed.

5. 5

   Add chicken broth, potatoes, bay leaves, and chicken. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to a medium-low and simmer, partially covered, for 20 minutes or until potatoes are tender and stew thickened, stirring occasionally.

6. 6

   Discard bay leaves. Add half and half and simmer for a minute longer. Taste for salt and pepper. Stir in parsley.