Homemade Chicken Stew

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until browned on all sides. Remove the chicken from the pot and set aside.

2. 2

   In the same pot, melt the butter. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

   Start 5-minute timer
3. 3

   Add the minced garlic and cook for 1 minute until fragrant.

   Start 1-minute timer
4. 4

   Sprinkle the flour over the vegetables and stir well for 1-2 minutes to cook out the raw flour taste and create a roux-like base.

   Start 1-minute timer
5. 5

   Slowly pour in the chicken stock while stirring constantly to prevent lumps from forming.

6. 6

   Add the chopped potatoes, dried thyme, and the browned chicken back into the pot. Season with salt and pepper to taste.

7. 7

   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.

   Start 25-minute timer
8. 8

   Stir in the frozen peas and cook for another 2-3 minutes until heated through.

   Start 2-minute timer
9. 9

   Serve warm with crusty bread for dipping.