2 tbsp. butter
2 large carrots, peeled and chopped into 1″ pieces
1 celery stick, chopped
kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 tbsp. all-purpose flour
1 1/2 lb. chicken breasts
3 sprigs thyme
1 bay leaf
3/4 lb. baby potatoes, quartered
3 c. low-sodium chicken broth
2 tbsp. chopped parsley


In a large pot over medium heat, melt butter. Add carrots and celery and season mixture with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add flour and stir until the vegetables are coated, then add chicken, thyme, bay leaf, potatoes and chicken broth. Season with salt and pepper. Bring mixture to a simmer and cook for 15 minutes, or until the chicken is no longer pink and the potatoes are tender …

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