Preparation Time: 20 minutes

Cook Time: 40 minutes

Cut: Boneless chicken


1 Tbsp (15 ml) canola oil
½ tsp (2.5 ml) each salt and pepper
6-8 boneless, skinless chicken thighs or 3 boneless, skinless chicken breasts
4 celery stalks, chopped
4 large carrots, chopped
2 large red potatoes, chopped
1 large onion, diced
3 cloves of garlic, minced
2 bay leaves
½ tsp (2.5 ml) thyme
½ tsp (2.5 ml) sage
½ tsp (2.5 ml) marjoram or basil
½ tsp (2.5 ml) tarragon
1 tsp (5 ml) paprika
3 cups (750 ml) chicken broth
¼ cup (60 ml) flour


Cut chicken into one inch cubes and season with salt and pepper.

Heat 1 Tbsp canola oil, in a stock pot and add chicken and brown for approximately 3 minutes.

Add onions and garlic. Sauté for an additional 3 minutes, until onions are translucent, add seasonings.

Add flour. Stir to combine.

Add chicken broth, scraping the bottom of the pan. Add carrots, celery, potatoes and combine.

Bring to a boil, then reduce heat to low.

Cover with a lid and simmer 30 minutes.

Remove bay leaves.

Use a meat thermometer to ensure chicken is thoroughly cooked. The thermometer inserted into thickest part of thigh should read 165F (74C).