Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender. Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine. Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool.While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth.Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes. Add the thyme, bay leaf, and chicken broth. Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. Season the chicken thighs on both sides with the salt and pepper.
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