French Herb Chicken and Potato Stew Recipe-2

Steps: 1. Pat the chicken thigh meat dry, season evenly with salt and black pepper, and lightly coat the surface with all-purpose flour. Heat olive oil and some butter in a pan over medium heat, searing the chicken on both sides until golden brown, then set aside. 2. Using the remaining oil in the pan, add onion, minced garlic, carrots, and potatoes, and stir-fry until the onion becomes translucent. Sprinkle with French mixed herbs and season with salt and black pepper, stir-frying until fragrant. 3. Pour in white wine and bring to a boil. Scrape the browned bits from the bottom of the pan, allowing the alcohol to evaporate for 1-2 minutes. Add chicken stock (enough to cover about half of the ingredients), return the seared chicken to the pan, and add fresh rosemary or thyme. 4. Cover with a lid and simmer over medium-low heat for about 15-20 minutes, until the potatoes and carrots are tender and the chicken is cooked through and flavorful. 5. Remove the lid and slightly reduce the sauce. Finally, you can add a small piece of butter to enhance richness and gloss, then serve.