Chicken Stew

Instructions

1. Season the chicken
   Pat the chicken pieces dry with paper towels and season generously with salt and pepper. This ensures a good sear and develops flavor in the stew.
2. Brown the chicken
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces on all sides, about 3-4 minutes per batch. Transfer browned chicken to a plate and set aside.
3. Sauté the vegetables
   In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add garlic and cook for another 30 seconds until fragrant.
4. Build the stew base
   Stir in the tomato paste and cook for 1 minute. Pour in the white wine (if using) and simmer for 2 minutes, reducing slightly. Add the potatoes, chicken broth, bay leaves, and thyme.
5. Simmer the stew
   Return the chicken to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the chicken is tender and the potatoes are cooked through.
6. Finish the stew
   Add the frozen peas and simmer uncovered for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can simmer it uncovered for a few more minutes to reduce; if too thick, add a little more broth.
7. Serve
   Remove bay leaves. Ladle the stew into bowls, garnish with fresh parsley, and serve hot with crusty bread for dipping.