Heat 1 tbsp of the butter in a large pot or Dutch oven and saute the onion, celery, and carrots. Add the garlic, remaining 2 tbsp butter, and flour, and stir to build a roux on the vegetables. Add the ...

This recipe is part of the L.A. Times’ Week of Meals series. This easy method of simmering browned chicken thighs in a soy-and-honey sauce makes them taste like they’ve been marinating all day. You ...