Easy Chicken Stew

Ingredients

• 2 lb (1kg) boneless skinless chicken thighs (cubed )
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 2 carrots (finely chopped)
• 2 celery sticks (finely chopped )
• 4 garlic cloves (crushed)
• 1 bay leaf
• 4 sprigs fresh thyme
• 2 tbsp flour
• 1 cup white wine
• 2 cups chicken stock
• 2 large potatoes (peeled and chopped into bite-size pieces)
• salt and pepper (to taste)

Instructions

1. 1

   Cut the chicken into bite-size pieces then season generously with salt and black pepper.

2. 2

   In a large Dutch oven or pot set over medium heat, add a splash of olive oil.

3. 3

   Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.

4. 4

   Add the onion, carrot and celery to the pan and sauté until golden brown and soft.

5. 5

   Add the garlic and cook for another 30 seconds.

6. 6

   Add the flour and stir into the vegetables.

7. 7

   Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.

8. 8

   Add the thyme, bay leaf and the potatoes. Season with salt and pepper.

9. 9

   Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.

10. 10

    Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.