Creamy Chicken Stew

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• 1 1/2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks
• 2 Tbsp. avocado oil
• 3 Tbsp. unsalted butter
• 1 medium onion, chopped, about 2 cups
• 2 medium carrots, thinly sliced, about 1 cup
• 2–3 ribs celery, thinly sliced, about 1/2 cup
• 4 cloves garlic, thinly sliced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 12 oz. Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 bay leaves
• 1/4 cup half and half
• 2 Tbsp. fresh chopped parsley

Kosher salt and fresh black pepper

1. On a flat large work surface, such as a cutting board, season chicken thighs liberally on both sides with salt and pepper.
2. Heat oil in a dutch oven over medium-high heat. Cook chicken in batches until golden brown, about 4-5 minutes, turning once. Remove to a plate.
3. In the same dutch oven, melt butter. Add onions, carrots, and celery with a pinch of salt. Cook until softened, about 5-7 minutes, stirring occasionally. Stir in garlic, oregano, and thyme, and cook until fragrant, about 30 seconds, while stirring constantly.
4. Stir in wine and cook for about 2 minutes or until reduced by half, while scraping the bottom to release browned bits. Sprinkle the flour and stir until absorbed.
5. Add chicken broth, potatoes, bay leaves, and chicken. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to a medium-low and simmer, partially covered, for 20 minutes or until potatoes are tender and stew thickened, stirring occasionally.
6. Discard bay leaves. Add half and half and simmer for a minute longer. Taste for salt and pepper. Stir in parsley.

Chicken thighs: I do not recommend using chicken breast.

White wine: Feel free to use extra broth instead.

Half and half: Heavy whipping cream can also be used.

Instant Pot & Crockpot Method: See post for detailed instructions.

Leftovers: Store leftovers in an airtight container for up to 4 days.