2 lbs chicken (legs or thighs)
4 cups chicken broth
2 cups carrots, chopped
1 cup celery, chopped
1 large onion, diced
2–3 cloves garlic, minced
2 teaspoons dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium heat.
Add the chicken to the pot, searing each side for about 4-5 minutes until golden brown. Remove and set aside.
In the same pot, add onions, garlic, carrots, and celery. Cook for about 5-7 minutes until softened.
Return the seared chicken to the pot and add chicken broth. Bring it to a boil.
Stir in thyme, additional salt, and pepper to taste. Reduce heat to low, cover, and let it simmer for at least 30-40 minutes.
Chicken should be cooked through and tender. Remove chicken, shred it if you like, and return it to the pot.
Ladle the stew into bowls and enjoy with your favorite bread or over rice.