Line a small prep cup with foil then set it aside. Season both sides of the chicken thighs with salt and pepper.

Heat a large Dutch oven over medium-high heat. Once hot, add a drizzle of extra virgin olive oil – just enough to cover the bottom of the pot with a very thin layer – then add the chicken thighs skin-side down and sear until the skin is golden brown, 2-3 minutes. Flip then sear until the second side is golden brown, 2-3 minutes. The thighs do not have to be cooked through at this point, and you may need to do this in batches to avoid overcrowding the pot. Transfer the seared chicken thighs to a plate then set them aside.

Carefully pour the excess oil/grease from the pot into the prepped, foil-lined cup, keeping the brown bits in the bottom. Return the pot to the stove then turn the heat down to medium.

Add the remaining Tablespoon extra virgin olive oil and butter to the pot then, once melted, add the carrots, celery, bell pepper, and onion. Season with salt and pepper then saute until the vegetables are tender, 10-12 minutes, stirring occasionally. Add the garlic then saute until very fragrant, 1-2 minutes.

Add the wine then use your spatula to scrape up any remaining brown bits in the bottom of the pot. Turn the heat up slightly then cook until the wine has mostly evaporated, 1-2 minutes.

Turn the heat back down to medium then sprinkle the flour over the vegetables and cook while stirring for one minute. Add a big glug of chicken stock then stir to ensure there are no lumps of flour. Add the remaining chicken stock and dried herbs then turn the heat up to high to bring the stock to a simmer.

Once simmering, place the chicken thighs back into the pot then place a lid on top, turn the heat down to low, and simmer until the chicken thighs are cooked through, 20 minutes, flipping the thighs over at the halfway mark. Transfer the chicken to a clean plate then discard the skin and shred the meat once it’s cool enough to handle. Set the shredded chicken aside.

Meanwhile, add the potatoes to the pot, place the lid back on top, then simmer until the potatoes are tender, 20-30 minutes depending on how large they’re cut, stirring occasionally. Stir the shredded chicken into the stew then taste and add more salt and pepper if necessary. Remove the bay leaf then scoop into bowls and serve.