Chicken Stew

Season the chicken with the kosher salt and ground black pepper.

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but not necessarily cooked through. Transfer the chicken to a plate.

Add the remaining 1 tablespoon olive oil and the onion to the Dutch oven. Cook for 2 to 3 minutes, stirring occasionally, until softened.

Add the carrots, celery, and garlic. Cook for 3 minutes, stirring occasionally.

Add the butter and let it melt. Sprinkle in the flour and cook, stirring constantly, for 1 minute, until no dry flour remains.

Slowly whisk in about ½ cup of the chicken stock until the mixture is smooth, scraping up any browned bits from the bottom of the pot. Gradually whisk in the remaining stock.

Return the chicken and any accumulated juices to the Dutch oven. Stir in the potatoes, Italian seasoning, and Worcestershire sauce.

Bring the stew to a gentle simmer, then cover and reduce the heat to medium-low. Cover and cook for about 25 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches 165°F (74°C) internally.

Reduce the heat to low. Stir in the heavy cream, peas, and parsley and cook for 2 to 3 minutes, until the peas are heated through. Do not let the stew boil vigorously.

Taste and adjust with additional salt and pepper as needed. If the stew is too thick, add a splash of chicken stock. If it is too thin, simmer uncovered for a few minutes. Serve warm.