INGREDIENTS
1 1/2 lb
Chicken thighs
12 oz
Baby white potatoes
1
Bay leaf, dried
3
Carrots, medium
6
Garlic cloves
1/4 cup
Parsley, fresh
1
Sweet onion, medium
5 cups
Chicken stock
2 tbsp
All-purpose flour
1
Salt and freshly ground black pepper
1 tbsp
Canola oil