INGREDIENTS
4 1/2 cups
chicken thighs 3 pounds
1 serving
canola oil
3 Tablespoons
butter
1
onion
1/3 cup
flour
6 Cloves
garlic
1 Stalk
celery
1 Tablespoon
tomato paste
2 tsp
thyme
1/4 tsp
sage
4 cups
chicken broth
2 Tablespoons
cooking white wine
1 cup
potatoes
1 cup
potatoes yukon gold
3 larges
carrots
2
bay leaves
1 cup
peas
1/2 cup
heavy cream *optional see note
1 Tablespoon
parsley