Begin by cutting the boneless skinless chicken thighs into bite-sized pieces and season them generously with salt and pepper. Set aside.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken in batches, browning for about 5-7 minutes. Transfer to a plate.

In the same Dutch oven, add the finely chopped onion, carrots, and celery. Sauté for approximately 5-6 minutes.

Stir in 2 crushed garlic cloves, cooking for an additional 30 seconds until fragrant.

Sprinkle in 2 tablespoons of flour, stirring to combine with the vegetables, and cook for 1-2 minutes.

Pour in 1 cup of white wine and scrape the bottom of the pot. Allow to simmer for 2-3 minutes.

Return the browned chicken, pour in 4 cups of chicken stock, and add bay leaf, thyme, and chopped potatoes. Stir together.

Reduce heat to low and cover partially. Let simmer for about 20 minutes, stirring occasionally.

After 20 minutes, taste and adjust seasoning as needed, then remove bay leaf and serve hot.