Step 1

On a flat large work surface, such as a cutting board, season chicken thighs liberally on both sides with salt and pepper.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Discard bay leaves. Add half and half and simmer for a minute longer. Taste for salt and pepper. Stir in parsley.