Chicken Stew: The Ultimate Comfort Food Recipe

Prepare Chicken: Pat chicken dry with paper towels and season generously with salt and pepper.

Sear Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear on all sides until golden brown, about 3-4 minutes per side. Remove chicken and set aside.

Sauté Vegetables: Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Build the Stew: Pour chicken broth into the pot, scraping up any browned bits from the bottom. Add dried thyme, rosemary, sage, and bay leaf. Return the seared chicken to the pot.

Simmer: Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour.

Add Potatoes: Add cubed potatoes to the pot and continue to simmer, covered, for another 15-20 minutes, or until potatoes are tender.

Thicken Stew: In a small bowl, whisk together flour and cold water until smooth (slurry). Slowly pour the slurry into the stew, stirring constantly.

Finish: Bring the stew back to a simmer and cook for another 5-10 minutes, or until thickened. Stir in frozen peas and cook for another 2-3 minutes, until heated through.

Serve: Remove bay leaf. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley, if desired. Serve with crusty bread.