Chicken Stew

Method

1. Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half.
2. Cut the chicken thighs into 2.5 cm (1-inch) pieces. Add them to a large bowl, sprinkle half of the flour over the chicken and toss until evenly coated.
3. Add the butter and olive oil to a large pot and heat over medium until hot and sizzling.
4. Add the flour-coated chicken and brown on all sides (avoid stirring until browned on the bottom), about 5 minutes per side. When the chicken is browned and there is a brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. It does not need to be cooked through yet.
5. Add the onion, celery, garlic and carrots and sauté until the onions are soft, about 5 minutes, using the moisture from the vegetables to scrape the browned bits off the bottom of the pot.
6. Add the remaining flour and sauté over medium for about two minutes more.
7. Return the browned chicken to the pot, along with the potatoes, dried parsley, thyme, rosemary, sage, salt and pepper.
8. Add the chicken broth and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
9. Cover and bring to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Simmer uncovered, stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
10. Taste and add salt if needed (it depends on the broth you used). Stir in the fresh parsley if using, and serve hot.