Method

1. Heat the oil in a large pot and when it is hot, quickly brown the chicken thighs on all sides, about 30 seconds per side
2. Remove the browned chicken and set it aside for a few minutes
3. Add the chopped onion to the oil and cook it until it starts to soften
4. Add the chopped or minced garlic and cook for about 2 minutes
5. Next add the flour and mix it well until it has soaked up the oil and juices
6. Add the chicken, followed by the chopped carrot and celery, the bay leaf, thyme and one sprig of parsley
7. Add the chicken stock and mix well
8. Put the lid on the pot and allow to cook gently for about 1 hour
9. Sprinkle with the chopped parsley and serve