Start by heating a little olive oil in a large pot or Dutch oven. Brown the chicken pieces on both sides until they’re golden. This locks in the juices and boosts the flavor. Once done, set them aside on a plate.

Using the same pot, toss in your diced onions, garlic, carrots, and celery. Stir these veggies over medium heat until they soften slightly. The caramelized bits at the bottom of the pot will add even more flavor to the stew. 🧅

Return the chicken to the pot and pour in the chicken broth. Scrape the bottom of the pot to release all the tasty browned bits. Add the bay leaves and thyme for an herby burst of flavor.

Bring everything to a simmer and cover your pot. Allow it to cook on low heat for about 30 minutes. If you want a thicker stew, mix a teaspoon of flour with some broth and stir it in. It’ll transform the stew into a velvety delight. 🍲

Add your potatoes and cook for an additional 15 minutes or until they’re fork-tender. Taste the stew and adjust the seasoning with salt and pepper. Pro tip: Removing the bay leaves before serving is a must!