Step 1

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

Step 2

Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Step 3

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Step 4

Stir in garlic until fragrant, about 1 minute.

Step 5

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Step 6

Stir in wine, scraping any browned bits from the bottom of the pot.

Step 7

Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.

Step 8

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Step 9

Serve immediately.