Spring-Thyme Chicken Stew
"During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. —Amy Chase, Vanderhoof, British Columbia..."
INGREDIENTS
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1 pound small red potatoes, halved
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1 large onion, finely chopped
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3/4 cup shredded carrots
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3 tablespoons all-purpose flour
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6 garlic cloves, minced
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2 teaspoons grated lemon peel
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2 teaspoons dried thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 pounds boneless skinless chicken thighs, halved
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2 cups reduced-sodium chicken broth
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2 bay leaves
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2 tablespoons minced fresh parsley
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