In a medium sized Dutch Oven bring the oil up to heat, on medium. Add in the diced carrots and celery. Cook for 2-3 minutes. Then add in the garlic, and cook until fragrant, about 3 minutes. Add in the bay leaves followed by the tomato paste. Stir to coat the vegetables in the paste and cook for another 3 minutes.
Add in the red wine, scraping any brown bits off the bottom of the pan. Add in the can of tomatoes crushed by hand and stir to combine. Season with a 2 tbsp. of salt and 1 1/2 tsp. of pepper. Add in the chicken thighs, left whole, followed by the stock. Stir everything and make sure the chicken is fully submerged in the liquid. Cover, and cook on low for 1 1/2 hours stirring occasionally to break up the chicken.
After the stew has cooked for 1 1/2 hours add in the frozen onions, and cook for another 30 minutes. This time, leave the lid half on, half off so some the liquid can reduce.
After 30 minutes, bump up the heat to medium and add the halved potatoes. Cook for another 20-30 minutes or until the potatoes are soft and the sauce has reduced into a thick stew. This time, leave the lid completely off.
Lastly, add in the red wine vinegar and freshly chopped parsley. Mix throughly and check for seasoning, adding more salt and pepper if needed.
Serve warm, even better the next day.
Recipe Courtesy of Megan Mitchell