Cooking Steps

• Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
• Cut the chicken thighs into 1-inch pieces. Sprinkle 2 tablespoon of the flour over the chicken and toss until the chicken is evenly coated.
• Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
• Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom).
• When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon.
• Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft.
• Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
• Once the vegetables are slightly softened, add the remaining 2 tablespoon flour to the pot and continue to sauté over medium for about two minutes more.
• Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth.
• Stir to combine and dissolve any flour off the bottom of the pot.
• Place a lid on the pot and allow it to come up to a boil.
• Once it reaches a boil, remove the lid and turn the heat down to medium-low.
• Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
• Taste the stew and add salt if needed.
• Add a tablespoon of fresh chopped parsley if desired, and serve hot.