Chicken Stew With Potatoes Carrots Celery
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 pounds skinless boneless chicken thighs
- 1 medium white onion, finely chopped
- 4 garlic cloves, finely chopped
- Kosher salt
- 1 sprig rosemary
- 1 sprig thyme
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 32 ounces low-sodium homemade or store-bought chicken stock
- 1 pound Yukon gold potatoes, cut into bite-size pieces
- 1/2 teaspoon freshly ground black pepper
- Chopped parsley, for garnish
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