Step 1

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, add the chicken pieces. Cook until lightly browned, about 2 minutes on each side. Set chicken aside.

Step 2

Add the remaining 2 tablespoons olive oil, carrot, onion, and celery. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the broth.

Step 3

Cut the chicken into 1 -inch cubes. Add to the pot with the potatoes, bay leaves, thyme sprigs, salt, and pepper, stirring to combine.

Step 4

Bring the mixture to a boil and then reduce the heat to low. Cook, stirring occasionally, until the potatoes are tender and the stew is thickened, about 40 to 45 minutes. Remove the bay leaves and thyme sprigs. Stir in parsley just before serving.