Chicken "Pot au Feu"

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2 whole chicken breasts bone in, skin on

2 ounces canola oil

2 large carrots cut into large bias slices

2 bunches celery, hearts or center portion only, cut in half

2 onions, cut in half

4 cloves garlic, cut in half

1 teaspoon dried thyme

2 dried bay leaves

2 large new potatoes, cut into 1/4-inch pieces

Salt and pepper