Chicken Stew


– 1.5 pounds (about 680g) boneless, skinless chicken thighs or breasts, cut into bite-sized piece – 2 tablespoons olive oil – 1 onion, chopped – 2 cloves garlic, minced – 2 carrots, peeled and sliced


– 2 celery stalks, sliced – 2 potatoes, peeled and diced – 4 cups (946ml) chicken broth – 1 cup (237ml) water – 1 teaspoon dried thyme


– 1 teaspoon dried rosemary – 1 bay leaf – Salt and pepper to taste – 1 cup (150g) frozen pea – 2 tablespoons all-purpose flour (optional, for thickening) – Chopped fresh parsley for garnish (optional)

Heat olive oil in a big pot or Dutch oven on medium. Add the chopped onion and simmer for 3–4 minutes until transparent.  

Add minced garlic and simmer for 1-2 minutes until fragrant. Add the chicken pieces to the pot and brown on all sides, 5-7 minutes.  

Add carrots, celery, and potatoes and simmer for 5 minutes, stirring regularly. Add chicken broth, water, dried thyme, rosemary, bay leaf, salt, and pepper. Simmer the mixture.  

After simmering, lower the heat, cover the pot, and let the stew simmer for 20–25 minutes until the chicken is cooked and the vegetables are soft. 

To thicken the stew, mix 2 tablespoons of all-purpose flour with a little water to produce a slurry, then gently incorporate it into the stew and simmer for a few more minutes. Add the frozen peas and simmer for 3-5 minutes. 

Taste the stew and add salt and pepper as needed. Remove bay leaf before serving. 

Serve hot, garnished with chopped fresh parsley, chicken stew in bowls. 

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