Chicken Stew

Season the chicken pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the onions, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.

Slowly pour in the chicken broth and wine (if using), stirring constantly to prevent lumps. Add the browned chicken, potatoes, bay leaves, thyme, and rosemary.

Bring to a boil, then reduce heat and simmer, partially covered, for about 30-35 minutes or until chicken is tender and potatoes are cooked through.

Stir in the heavy cream and peas. Simmer for an additional 5 minutes.

Remove the bay leaves, taste, and adjust the seasoning if needed. Stir in the fresh parsley just before serving.

Serve this hearty chicken stew with crusty bread for a complete and satisfying meal. Enjoy!