Chicken Stew

comforting and delicious chicken stew.

To be served hot, It pairs wonderfully with crusty bread,white rice or biscuits.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup (150g) frozen peas
• 4 cups (946ml) chicken broth
• 1 cup (240ml) water
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Chopped fresh parsley for garnish

How To Prepare

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for an additional minute until fragrant.
3. Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.
4. Stir in the sliced carrots and celery, and cook for another 5 minutes, stirring occasionally.
5. Add the chicken broth, water, tomato paste, bay leaves, dried thyme, and dried rosemary to the pot. Season with salt and pepper to taste.
6. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. If you prefer a thicker stew, you can mix 2 tablespoons of flour with a bit of water to form a slurry. Stir the slurry into the stew and let it simmer for an additional 5-10 minutes to thicken.
8. Stir in the frozen peas and let them cook for a few minutes until heated through.
9. Taste the stew and adjust the seasoning.