Ingredients 1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces 1 Tbsp. canola oil 3 medium carrots, sliced diagonally into ½-inch pieces 1 medium sweet onion, cut into 12 wedges 6 garlic cloves, chopped 5 cups chicken stock, divided 2 Tbsp. all-purpose flour 1 dried bay leaf 12 oz. baby white potatoes, quartered ¼ cup fresh chopped parsley salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste. Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate. Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven. In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
Social Media: Snapchat - simplyteet Instagram - Cooking_with_Honey
