1 lb. boneless chicken
1/4 cup flour
1 tsp. minced garlic
3 tbs. oil
1 cup onion, chopped
1 cup baby carrots
1 cup potato, chopped
2 cups low sodium chicken stock - (More Than Gourmet "Glace de Poulet" suggested)
1 bay leaf and sprigs of fresh thyme, or pinches of dry herbs
salt and pepper, to taste
1/4 cup parsley, minced
1 tbs. flour
1/4 cup milk

Cut boneless chicken into bite-sized strips, sprinkle lightly with salt and pepper and dredge in 1/4 cup flour, shaking off excess. Brown chicken and garlic in 3 TBS oil over medium high heat, turning once. Remove chicken to a paper towel lined plate and reserve.

Add onion, carrot and potato to oil remaining in pan and sauté to lightly brown and soften, tossing regularly. Carefully add 2 cups chicken stock and herbs, cover and simmer for about 40 minutes.

Taste and adjust seasoning as desired. Add browned chicken pieces and minced parsley. Whisk flour into cold milk, slowly stir in 1/2 cup of the hot stock from the stew, and then slowly stir the slurry back into pot. Simmer covered until thick and tender - 10 minutes or longer to taste (chicken thighs will take a little longer to be tender, and are more flavorful than breasts). - Chef Mick Rosacci, Tony's Market