Ingredients

Chicken & Vegetables

• 2 lbs (900g) chicken thighs or breast, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 medium potatoes, peeled and cubed
• 1 cup green peas
• 2 celery stalks, chopped

Stew Broth

• 4 cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 bay leaf
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper

Thickener

• 3 tbsp flour
• 3 tbsp water (for slurry)

Garnish

• Fresh thyme or parsley

 Method

1. Prepare the Chicken

Season chicken pieces with salt, pepper, and paprika.

Heat olive oil in a large pot over medium-high heat.

Brown the chicken pieces for 4–5 minutes until lightly golden. Remove and set aside.

2. Cook the Vegetables

In the same pot, add onion and cook for 2–3 minutes until softened.

Add garlic and cook for another 30 seconds until fragrant.

3. Build the Stew

Add carrots, celery, potatoes, and browned chicken back into the pot.

Stir in tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper.

Pour in chicken broth and add the bay leaf.

4. Simmer

Bring the stew to a gentle boil.

Reduce heat, cover, and simmer for 35–40 minutes until:

• Chicken is tender
• Potatoes are soft
• Vegetables are cooked

5. Add Peas & Thicken

Add green peas during the last 5 minutes.

Mix flour and water to create a smooth slurry.

Slowly stir it into the stew and cook for 2–3 minutes until the broth becomes rich and slightly thick.

6. Serve

Remove the bay leaf.

Garnish with fresh thyme or parsley.

Serve hot with crusty bread.

 Cooking Tips

• Use chicken thighs for a juicier and richer stew.
• Cut potatoes into similar sizes so they cook evenly.
• For deeper flavor, brown the chicken before simmering.
• Add peas near the end to keep their bright color.
• Let the stew rest for 10 minutes before serving—the flavors improve.
• For extra richness, add a small piece of butter at the end.

 Serving Suggestions

Enjoy with:

• Crusty bread
• Garlic bread
• Dinner rolls
• Rice
• Mashed potatoes
• Simple green salad

 Storage

Store leftovers in an airtight container:

• Refrigerator: 3–4 days
• Freezer: up to 3 months

Reheat gently on the stovetop with a splash of broth if needed.

 Approximate Nutrition Information

Per serving (based on 6 servings):

Nutrition values are approximate and depend on ingredients and portion sizes.

 FAQs

1. Can I use chicken breast instead of thighs?

Yes. Chicken breast works well, but avoid overcooking to keep it tender.

2. Can I make this stew in a slow cooker?

Yes. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add peas near the end.

3. Can I add other vegetables?

Absolutely. Mushrooms, corn, green beans, or sweet potatoes work well.

4. How can I make the stew thicker?

Add more flour slurry or mash a few potatoes into the broth naturally.

5. Can I make it dairy-free?

Yes. This recipe is naturally dairy-free.