Preheat oven to 375 degrees.

Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs. Brown both sides of the chicken, but do not cook the chicken all the way through. Remove chicken from the Dutch oven and set aside.

Reduce the heat to medium and add onions and carrots. Sauté for 5-6 minutes or until the onion and carrots are becoming soft. Stir in the minced garlic and sauté for an additional 1-2 minutes.

Whisk in the flour and cook for about 30 seconds. Whisking continuously, pour in the white wine, and cook for about 30 seconds. Pour in the chicken broth and bring to a boil. Whisk to break up any lumps. Once boiling, add in the potatoes, thyme, and bay leaves. Cover, and cook until the potatoes are soft, about 10-15 minutes. Be sure to stir occasionally. Note the potatoes will not cook much further once the canned tomatoes are added, so be sure they are fully cooked before moving forward.

Once the potatoes are soft, turn off the heat and add in the tomatoes. Taste and adjust salt level as needed. Add the chicken back into the Dutch oven. Cover, and back for 20-23 minutes or until the chicken is cooked through. When done, the chicken will have reached 165 degrees F. If you are using bone-in chicken things, the cook time will be longer.

When the chicken is done, remove it from the Dutch oven. Shred or dice the chicken and stir in back into the stew. Serve immediately! Enjoy.