1 yellow onion - diced
3 ribs celery - diced
4 cloves garlic - minced
1/2 lb. carrots - sliced
1.75 lbs. boneless chicken - cut into 1" pieces
4 Tbsp all-purpose flour, divided
2 Tbsp butter
1 Tbsp oil
1.5 lbs. potatoes - cut into 1" pieces
1/2 tsp each dried parsley, thyme, rosemary, sage (optional)
1/4 tsp black pepper
4 cups chicken/vegetable broth
Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
Melt the butter and olive oil to a large pot until sizzling.
Add the flour-coated chicken to the pot and brown the chicken on all sides. When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Scrape the browned bits off the bottom of the pot.
Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, broth. Stir to combine.
Bring to a boil and allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened. Add salt and pepper to taste.