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Pat the chicken thigh pieces dry with paper towels. Season them generously with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through. Remove the seared chicken from the pot and set aside.

Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.

Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.

Gradually whisk in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer. Add the cubed potatoes, dried thyme, and bay leaf. Return the seared chicken pieces to the pot.

Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.

Stir in the heavy cream. Continue to simmer uncovered for another 3-5 minutes, allowing the stew to thicken slightly. Remove the bay leaf before serving.

Taste the stew and adjust seasoning with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or more to your preference. Ladle the creamy chicken and potato stew into bowls and garnish with fresh chopped parsley.


Pat the chicken thigh pieces dry with paper towels. Season them generously with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through. Remove the seared chicken from the pot and set aside.

Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.

Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.

Gradually whisk in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer. Add the cubed potatoes, dried thyme, and bay leaf. Return the seared chicken pieces to the pot.

Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.

Stir in the heavy cream. Continue to simmer uncovered for another 3-5 minutes, allowing the stew to thicken slightly. Remove the bay leaf before serving.

Taste the stew and adjust seasoning with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or more to your preference. Ladle the creamy chicken and potato stew into bowls and garnish with fresh chopped parsley.
