Begin with chopping all your vegetables (onion, carrots, and potatoes).
1 Cup Diced Onion, 2 Russet Potatoes, 1 Carrot
Preheat your pot to medium-high heat
Season your chicken thighs in a bowl with garlic powder, pepper, and seasoning salt
1 Tbsp Garlic Powder, 1 Tbsp Pepper, 1 Tbsp Seasoning Salt
In a pan add in your butter and olive oil
2 Tbsp Butter, 1 Tbsp Olive oil
Once the butter has melted down add your chicken into the pan and place a lid on the pot for about 10 minutes. At the halfway mark (5 minutes) flip the chicken and add the top back on for the remaining time.
3 Chicken Breast
Take your chicken out and place it to the side on a clean plate
In the same pot add in your chop carrots, chopped onions, and minced garlic. Allow cooking until they become tender
1 Cup Diced Onion, 1 Carrot, 1 Tbsp Minced Garlic
Mix your chicken broth and cornstarch together. Once the cornstarch has dissolved add the mixture to the pot.
3 Cups Chicken broth, 1 1/2 Tbsp Cornstarch
Next, allow to come to a boil and add in your chopped potatoes.
2 Russet Potatoes
Once you add in your potatoes, immediately add in your seasonings. Garlic, garlic powder, pepper, and bay leave and stir
Salt To Taste, Pepper To Taste, 1 Bay Leave, 1 Tsp Garlic Powder
Add your browned chicken back into the pot and stir
Place the lid on the pot turn your stove to medium-low and allow to simmer for 30 minutes or until your meat is thoroughly cooked and your gravy has thickened.
