Ingredients

• 3 tablespoons extra-virgin olive oil
  
• 2 pounds boneless skinless chicken thighs
  
• 1 medium white onion, finely diced
  
• 4 garlic cloves, minced
  
• Kosher salt
  
• 1 sprig thyme
  
• 1 sprig rosemary
  
• 3 medium carrots, peeled and cut into 1-inch pieces
  
• 3 cups celery sticks, medium diced
  
• ¹/₄ cup all-purpose flour
  
• 1 (32-ounce) box low-sodium chicken stock (or homemade)
  
• 1 pound Yukon gold potatoes, halved
  
• ¹/₂ teaspoon freshly ground black pepper
  
• Flat-leaf parsley, chopped, for garnish