- Prepare Ingredients:
- Gather all the ingredients and chop the vegetables.
- Brown Chicken:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper, then brown them on both sides in the pot.
- Sauté Vegetables:
- Remove the chicken from the pot and set aside.
- In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté until softened.
- Add Flour:
- Sprinkle flour over the sautéed vegetables and stir well to coat.
- Deglaze Pot:
- Pour in white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
- Add Broth and Seasonings:
- Return the browned chicken thighs to the pot.
- Pour in chicken broth and add bay leaves, dried thyme, salt, and pepper.
- Simmer:
- Bring the stew to a simmer, then reduce heat to low. Cover and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
- Add Peas (Optional):
- If using frozen peas, add them to the stew during the last 5 minutes of cooking.
- Serve:
- Once the chicken is fully cooked and the stew has thickened, remove the bay leaves.
- Serve the chicken stew hot, garnished with chopped fresh parsley.
Enjoy your hearty and flavorful chicken stew!