Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, cubed
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken chunks and sear until mahogany-colored on all sides (about 5-7 minutes). Remove chicken and set aside on a plate.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the minced garlic and cook for 60 seconds to avoid burning.
  4. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour coats the vegetables and smells slightly nutty.
  5. Slowly pour in 1 cup of the chicken broth, stirring vigorously to dissolve the flour paste into a smooth slurry.
  6. Return the seared chicken to the pot. Add the remaining chicken broth, salt, black pepper, dried thyme, dried rosemary, and the bay leaf.
  7. Add the cubed potatoes. Bring to a gentle simmer, then reduce heat to low. Cover and simmer until the chicken and vegetables are tender.
  8. Remove the bay leaf and stir in the lemon juice to brighten the flavors before serving.