Chicken Stew

Season the chicken on all sides with 1 teaspoon seasoned salt and 1/2 tsp lemon pepper.

Over medium high heat melt butter with olive oil. Add the chicken, brown the chicken for 2-3 minutes total. Remove to a platter. (the chicken doesn't have to be fully cooked.)

To the Dutch oven add the carrots, celery, onion and garlic. Scrape any brown bits from the bottom of the pot. Cook for 4-5 minutes or until the vegetables are beginning to soften and brown.

To the vegetables add the chicken, potatoes, bay leaves, 1 teaspoon seasoned salt, 1/2 teaspoon lemon pepper, herbes de provence or Italian seasoning and bay leaves. Stir in the chicken stock, Bring to a boil, then immediately lower the heat to medium-low.

Cover with the lid offset and simmer for 25 minutes or just until the chicken is cooked through and the potatoes are fork tender.

In a small bowl whisk together the flour with the heavy cream. Uncover the chicken stew and stir the cream and flour mixture into the pot. Mix to combine, add the peas. Continue to simmer uncovered for 5-8 minutes.

Ladle into bowls and serve with bread garnished with thyme or parsley.