- Prep the Chicken: Season the chicken thighs generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and brown them on both sides. You may need to do this in batches. Once browned, remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add a bit more olive oil if needed, then add the chopped onions. Sauté until they start to soften. Add the garlic, carrots, and celery, cooking until they begin to color and soften. Stir in the thyme, rosemary, and bay leaves.
- Deglaze: Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly before proceeding.
- Simmer the Stew: Return the browned chicken to the pot. Add the chicken broth and tomato paste, stirring well to combine. Bring the mixture to a simmer. Add the cubed potatoes and season with additional salt and pepper to taste. Cover and simmer gently for about 30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Finish the Stew: Remove the bay leaves. If you prefer a thicker stew, you can mash some of the potatoes directly in the pot. Stir in the frozen peas and cook for an additional 5 minutes, or until the peas are heated through.
- Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot, ideally with crusty bread on the side for dipping.
This “Best Chicken Stew Ever” is more than just a recipe; it’s a testament to the power of simple ingredients coming together to create a dish that’s deeply satisfying and full of love. Each spoonful offers a comforting embrace, making it the perfect dish to share with those you care about. Enjoy the process of making this stew, and savor the joy it brings to your table.