Prep:

Cup of Yum
1. Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces.
2. Chop the veggies on a chopping board and set aside. Cut the potatoes into quarters and then into halves if the pieces are too large for your liking. If using golden or red potatoes, you can keep the skin on; if you use Russet, peel them first.

Cook:

1. In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned. Remove the chicken from the pot and set it aside on a plate.
2. Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, potatoes, chicken broth, 1 cup water, and cooked chicken pieces into the pot. Give everything a stir and bring it to a boil. Once it's boiling, reduce the heat to low and simmer for 20 to 30 minutes, covered, until the potatoes are fork-tender.
3. In a small bowl, make the slurry by mixing ¼ cup cold water and the cornstarch. Add it to the stew and stir to mix it in. Continue simmering for 10 minutes, stirring occasionally. Remove the bay leaves and serve.