The Chicken Stew Everyone Will Want to Try This Week!

Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken chunks and cook for about 5-7 minutes, or until browned on all sides. Remove the chicken from the pot and set it aside.

Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Make the Stew Base: Add the chicken broth to the pot, scraping the bottom to release any browned bits. Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.

Add the Potatoes and Chicken: Once the broth is simmering, add the cubed potatoes and browned chicken back into the pot. Stir to combine and cover. Let the stew cook for 25-30 minutes, or until the potatoes are tender and the chicken is fully cooked.

Thicken the Stew (optional): If you prefer a thicker stew, mix the flour with a bit of water to form a slurry, then slowly stir it into the stew. Cook for an additional 5 minutes to allow the stew to thicken.

Add the Peas: Stir in the frozen peas and let the stew cook for another 5 minutes, just until they are heated through.

Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!

Serving and Storage Tips:

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