1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 yellow onion, diced

3 carrots, sliced

2 celery stalks, diced

3 cloves garlic, minced

1.5 lbs baby potatoes or Yukon Gold, halved

2 tbsp butter

1 tbsp olive oil

1/4 cup all-purpose flour (divided for coating & thickening)

4 cups chicken or vegetable broth

1 tsp dried parsley

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp dried sage

Salt, to taste

Freshly cracked black pepper, to taste

Optional: 1/4 cup white wine

Optional: 1 tbsp Worcestershire sauce

Optional: 1/4 cup heavy cream

Optional: 1 cup mushrooms, sliced

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Cut all vegetables and chicken into bite-sized pieces. Coat the chicken lightly with some of the flour.
In a large pot or Dutch oven, heat butter and olive oil over medium-high heat. Sear the chicken until browned on all sides. Remove and set aside.
Add diced onion, celery, carrots, garlic, and mushrooms (if using) to the pot. Sauté until softened and fragrant, scraping up any browned bits from the bottom.
Sprinkle the remaining flour over the vegetables. Stir and cook for 1–2 minutes to remove the raw flour taste.
Add the dried herbs, salt, and pepper. Stir to combine.
Return the browned chicken to the pot along with the halved potatoes. Pour in the broth and any optional flavor boosters like wine or Worcestershire sauce. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, or until the potatoes are fork-tender and the broth has thickened.
If desired, stir in heavy cream and finish with fresh parsley or grated Parmesan before serving.