3. **Sauté the vegetables:** In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute.
4. **Add the potatoes and herbs:** Add the diced potatoes, dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.
5. **Pour in the broth:** Pour the chicken broth into the pot, scraping the bottom to deglaze and release any browned bits. Return the seared chicken to the pot.
6. **Simmer the stew:** Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
7. **Thicken the stew (optional):** If you prefer a thicker stew, mix the flour with a few tablespoons of water to create a slurry. Stir the slurry into the stew and let it simmer for another 5 minutes until thickened.
8. **Add the peas and season:** Stir in the frozen peas and cook for an additional 5 minutes. Taste the stew and adjust the seasoning with more salt and pepper if needed.
9. **Serve:** Remove the bay leaf before serving. Ladle the stew into bowls and garnish with chopped fresh parsley.
### Tips:
– **Make it ahead:** Chicken stew tastes even better the next day as the flavors meld together. Make a big batch and enjoy leftovers!
– **Add more veggies:** Feel free to add other vegetables like mushrooms, green beans, or corn for added texture and flavor.
– **Serve with sides:** This stew pairs well with crusty bread, rice, or mashed potatoes.
Enjoy your comforting Chicken Stew, perfect for warming up on a cool day!
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