Heat vegetable oil in a dutch oven over medium heat.

Add chicken thighs and brown on one side for about 4 minutes, seasoning with half of the salt.

Flip the chicken, season with the remaining salt, and brown the other side for another 4 minutes.

Add ground white pepper and chicken stock to the pot.

Place scallions, baby carrots, russet potatoes, fresh sage leaves, and fresh thyme sprigs on top of the chicken and stock.

Stir the mixture to combine.

Cover the dutch oven and reduce heat to medium-low.

Simmer for 40 minutes, ensuring the chicken is cooked through and the vegetables are tender.

Remove the sage and thyme leaves from the stew.

In a separate bowl, combine water and cornstarch to create a slurry.

Mix the water and cornstarch well until there are no lumps.

Pour the cornstarch slurry into the pot with the stew and stir to incorporate.

Increase the heat to high and bring the stew to a low boil, stirring constantly to prevent sticking.

Once the stew has thickened, reduce heat to low.

Turn off the heat and let the stew sit, covered, for 10 minutes to allow the flavors to meld.

Serve the chicken stew hot with crusty bread for dipping and soaking up the delicious juices.

Enjoy!