Classic Chicken Stew

1In a large pot or Dutch oven, heat the olive oil (2 tablespoons) over medium heat.

2Add the chicken pieces (1.5 kg), season with salt and black pepper, and brown them on all sides. This will take about 10 minutes. Remove the chicken and set aside.

3In the same pot, add the diced onion (1 large) and minced garlic (3 cloves). Sauté until the onion (1 large) is translucent and the garlic (3 cloves) is fragrant, about 5 minutes.

4Add the sliced carrots (2), celery, and mushrooms. Cook for another 5 minutes, until the vegetables begin to soften.

5Sprinkle the flour over the vegetables and stir well to coat.

6Pour in the chicken broth (4 cups) and add the bay leaves (2), dried thyme (1 teaspoon), and dried rosemary (1 teaspoon). Stir to combine.

7Return the chicken pieces (1.5 kg) to the pot, along with any accumulated juices. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the chicken is cooked through and tender.

8Remove the chicken pieces (1.5 kg) from the stew and shred the meat using two forks. Discard the bones and skin if desired, or keep them for added flavor.

9Return the shredded chicken to the pot. Add the frozen peas (1 cup) and cook for an additional 5 minutes, until the peas are heated through.

10Taste the stew and adjust the seasoning with salt and black pepper, if needed.

11Serve the chicken stew hot, garnished with freshly chopped parsley.