Chicken Stew

Directions:

1. Heat 2 tablespoons of olive oil in a Dutch oven or large saucepan over medium-high heat.
2. While the oil heats, season the chicken with salt and pepper. Add the seasoned chicken thighs to the pot and brown them for about 3 minutes on each side. Once done, remove the chicken and chop it into bite-sized pieces.
3. Melt the butter in the same pot and add the carrots, celery, and onion. Sauté until soft, about 5 minutes. Make sure to scrape up any browned bits from the bottom of the pot; a splash of water can help with this.
4. Add the minced garlic and cook for 1 minute more.
5. Sprinkle the flour over the vegetables and cook for 2 more minutes, stirring often until it becomes thick.
6. Add the chicken broth, potatoes, tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves to the pot. Return the chopped chicken along with any juices.
7. Cover the pot and bring it to a boil. Once boiling, reduce the heat to a simmer and leave the lid slightly open. Simmer for 15 minutes or until the potatoes are soft.
8. Stir in the peas and cream, and heat through. Adjust the taste with more salt and pepper if needed.
9. Remove the bay leaves and serve hot.

How to Serve Chicken Stew
This chicken stew is best served warm. You can spoon it into bowls and enjoy it by itself or pair it with bread or rice for a complete meal.
How to Store Chicken Stew
To store leftovers, let the stew cool down and then put it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it in the fridge before reheating.
Tips to Make Chicken Stew

• Make sure not to overcrowd the chicken when browning it; this helps to get that lovely color.
• Feel free to use other veggies you enjoy, like green beans or corn.
• If you want a thicker stew, use more flour or let it simmer uncovered for a while.

Variation
You can substitute chicken thighs with chicken breast for a leaner option. You may also add different herbs or spices to suit your taste.
Frequently Asked Questions

1. Can I use chicken breast instead of thighs? Yes, chicken breast works well too; it will just be a bit leaner.
2. How can I make this stew gluten-free? Substitute all-purpose flour with a gluten-free flour blend or cornstarch.
3. Can it be made in advance? Absolutely! It can be made a day ahead and tastes even better the next day. Just reheat on the stove.

This chicken stew is simple to make and adds warmth and satisfaction to any meal. Happy cooking!