One-Pot Chicken Stew | Cooking Professionally

Ingredients

• 2 tablespoons canola oil
• 6 chicken thighs, boneless and skinless
• 3/4 pound baby potatoes, quartered
• 2 large carrots, peeled and sliced
• 2 ribs celery, sliced
• 1/2 medium onion, finely diced
• 1 teaspoon garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 bay leaf
• 3 cups low-sodium chicken broth, divided
• 2 tablespoons cornstarch
• fresh parsley, optional, to taste, for garnish