Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 pound (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (150g) frozen peas
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60 ml) cold water
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in Dutch oven over medium-high heat. Sear chicken in batches until browned on all sides. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add thyme, rosemary, and bay leaf.
  4. Return chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour, or until chicken is very tender.
  5. Add potatoes to the stew and simmer for another 20-30 minutes, or until potatoes are tender.
  6. In a small bowl, whisk together flour and cold water to create a slurry. Gradually whisk the slurry into the stew and simmer for 5-10 minutes, or until the stew has thickened slightly.
  7. Stir in frozen peas and cook for another 2-3 minutes, or until heated through. Season with salt and pepper to taste. Remove bay leaf. Garnish with fresh parsley (if using) and serve hot.