1. First, pat dry and season the chicken with salt and pepper. With a normal pot you can fit 2 pounds of chicken, even if you mix legs and thighs.
2. Before starting, prep all the ingredients so that they are easy to get reach.
3. Now, in a large pot on medium high heat, add a little oil then sear the chicken. You only want to sear it until you have some brown and golden areas. You’re not going to cook it all the way through.
4. Once the chicken is seared, lower the heat to medium then add in the stick of butter. After the butter has melted add in the flour. Using a whisk begin to stir.
5. Continue to whisk the flour with the butter while trying to scrape the bits left from the chicken off the bottom. Whisk the flour until it turns a brown color and has a very nutty scent coming from the pot. The roux will break down into a paste over time and resemble melted chocolate ice cream. This can take up to 15 minutes of whisking.
6. Once the roux is thinner and browned, add in the chicken broth. There will be steam but no worries. Now, bring the broth up to a simmer, you can turn the heat up to speed this.
7. Allow the broth to simmer and thicken for a few minutes while stirring. After about 3-5 minutes of simmering add in the ingredients and lower the heat to low-medium.
8. Toss in the seasonings, then the chicken and lastly the raw veggies. Cover the pot and allow them to cook and simmer for about 45-60 minutes. Coming back occasionally to stir.
9. Once the chicken has been slow cooked and is done you can turn off the heat.
10. Allow it to cool a bit then serve.
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