Makes 6 servings
Macros: 342 calories, fat 9g, carbs 36g, protein 31g, fibre 4g
Ingredients:
1 1/2 lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 tbsp olive oil
3 medium carrots, sliced diagonally into 1/2-inch pieces
1 medium sweet onion, cut into 12 wedges
2 tbsp minced garlic
5 cups chicken stock, divided
2 tbsp. all-purpose flour
1 dried bay leaf
1 lb baby white potatoes, quartered
1/4 cup fresh chopped parsley
salt and freshly ground black pepper
Directions:
Season the chicken with salt and pepper, to taste. Heat oil in a pan over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate. Add carrots and onions to the pan and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom.
In a small bowl, whisk together flour and 1/2 cup broth; add to the pan. Stir in chicken
and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper,
to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially
covered. Add potatoes and cook uncovered until potatoes are tender, about 18-20
minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
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