French Herb Chicken and Potato Stew Recipe-1

Ingredient Preparation • Bone-in, skin-on chicken thigh pieces (or chicken thigh cut into chunks) about 600-800g • Small potatoes (or regular potatoes cut into chunks) about 300-500g • 1 onion (diced or sliced) • 3 cloves garlic (minced) • 1-2 carrots (cut into sections or chunks) • 1-2 tablespoons olive oil • 1-2 tablespoons unsalted butter • 1-2 tablespoons all-purpose flour (used to coat chicken for searing and to slightly thicken the sauce) • Dried Herbes de Provence or fresh thyme, rosemary to taste • 1 cup white wine (such as Sauvignon Blanc or Pinot Gris) • 1-2 cups chicken broth • Salt and freshly ground black pepper to taste