# What You'll Need:
→ Meats
01 - 1.2 lbs boneless, skinless chicken thighs, cut into large chunks
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 3 garlic cloves, minced
05 - 2 large carrots, sliced
06 - 2 celery stalks, sliced
07 - 10 oz cremini or button mushrooms, quartered
08 - 2 medium Yukon Gold potatoes, peeled and cubed
→ Liquids
09 - 1 cup dry white wine
10 - 3 cups chicken stock
→ Herbs & Seasonings
11 - 2 tbsp tomato paste
12 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
13 - 1 bay leaf
14 - 1 tsp salt, adjust to taste
15 - ½ tsp freshly ground black pepper
→ Finishing
16 - 2 tbsp fresh parsley, chopped
# Step-by-Step Guide:
01 - Warm olive oil in a large Dutch oven or heavy pot over medium-high heat.
02 - Add chicken chunks and brown evenly on all sides for 5 to 7 minutes. Remove and set aside.
03 - In the same pot, cook diced onion, sliced carrots, and celery for 5 minutes until softened.
04 - Incorporate minced garlic and quartered mushrooms, cooking for an additional 4 minutes while stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in dry white wine, scraping the pot bottom to release browned bits, and simmer for 2 minutes.
07 - Return chicken to the pot, add peeled cubed potatoes, chicken stock, thyme, bay leaf, salt, and black pepper.
08 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
09 - Remove lid and continue to simmer for 10 minutes to slightly thicken the sauce.
10 - Discard bay leaf, taste, and adjust seasoning if necessary.
11 - Sprinkle chopped fresh parsley over the stew before serving.
