Brown the Chicken
- Heat olive oil in a large pot over medium heat.
- Season chicken with salt and pepper, then brown on all sides (about 5–6 minutes). Remove and set aside.
Sauté the Aromatics
- In the same pot, add onion and cook until softened.
- Stir in garlic and cook for 1 minute until fragrant.
Build the Stew
- Add carrots, celery, and potatoes. Stir for 2–3 minutes.
- Sprinkle flour over vegetables (if using) and stir well to coat.
- Return chicken to the pot, pour in broth, and add thyme and rosemary.
Simmer to Perfection
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30 minutes, or until chicken is tender and vegetables are soft.
Add the Finishing Touch
- Stir in peas and cook for 3–4 minutes.
- Taste and adjust seasoning.
Tips for the Best Chicken Stew
- For deeper flavor: Add a splash of white wine when sautéing the onions.
- For creaminess: Stir in ½ cup of heavy cream or coconut milk at the end.
- For richness: Use chicken thighs instead of breasts — they stay juicy.
This Chicken Stew is everything you want in a hearty meal: flavorful, filling, and full of love.
Serve it with warm crusty bread or fluffy biscuits, and you’ve got the perfect comfort dinner.