Classic Chicken Stew with Winter Vegetables | America's Test Kitchen

Ingredients

• 3 pounds boneless chicken thighs (about 12 thighs), trimmed and cut into 1-inch peieces (see note)
• Salt and ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions , minced
• 4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons)
• 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
• 1/4 cup unbleached all-purpose flour
• 1/2 cup dry white wine
• 3 1/2 cups low-sodium chicken broth
• 8 ounces red potatoes (about 2 medium), scrubbed and cut into 3/4-inch chunks
• 8 ounces celery root , peeled and cut into 3/4-inch chunks
• 3 parsnips , peeled and sliced 1/2 inch thick
• 3 carrots , peeled and sliced 1/2 inch thick
• 2 bay leaves
• 1/4 cup minced fresh parsley leaves