Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Once the oil shimmers, add the chicken thighs skin-side down, cooking them for about 6–8 minutes until golden brown. Flip and brown the other side for another 4–5 minutes. Remove the chicken from the pot and set it aside, letting it rest while you prepare the vegetables.

In the same pot, add the chopped carrots and minced garlic, sautéing for 3–4 minutes until the carrots soften and the garlic becomes fragrant.

Next, add the halved baby potatoes and pour in 4 cups of vegetable broth. Toss in 2 bay leaves, then gently stir to combine all ingredients. Bring to a brisk simmer over medium-high heat.

Carefully return the browned chicken thighs to the pot, nestling them among the vegetables. Reduce the heat to low and cover, allowing the stew to cook for about 30 minutes.

After 30 minutes, stir in 1 cup of heavy cream, allowing it to combine smoothly with the broth. Let the stew simmer uncovered for an additional 5–10 minutes until thickened.