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Export 15 ingredients for grocery delivery
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.
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