Title: Hearty Chicken and Vegetable Stew: A Cozy, Nutritious Meal

Prepare the chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken chunks with salt and pepper. Add the chicken to the pot and brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 3-4 minutes until the vegetables begin to soften.
Add the broth and herbs: Return the chicken to the pot and add the potatoes, chicken broth, dried thyme, dried rosemary, and bay leaf. Stir everything together, making sure the chicken and vegetables are submerged in the liquid.
Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes and chicken are cooked through and tender.
Add peas: Stir in the frozen peas and cook for an additional 5 minutes until heated through.
Serve: Remove the bay leaf, and taste the stew for seasoning, adding more salt and pepper as needed. Ladle the stew into bowls and garnish with fresh parsley, if desired.
Serving and Storage Tips: