Best Chicken Stew ever
All-Purpose Flour (2 tablespoons): For thickening the stew.
Water (1/4 cup / 60ml): For mixing with the flour.
Equipment You’ll Need
Large Pot or Dutch Oven: For cooking the stew.
Mixing Bowls: Various sizes for mixing ingredients.
Whisk or Spoon: For mixing and stirring.
Knife and Cutting Board: For chopping the ingredients.
Measuring Cups and Spoons: For accurate measurements.
Step-by-Step Instructions
Preparing the Chicken
Season the Chicken: Season the chicken pieces with salt and black pepper.
Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken and set aside.
Sautéing the Vegetables
Sauté the Onions and Garlic: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute.
Add the Carrots and Celery: Add the sliced carrots and celery to the pot. Sauté for about 5 minutes, until they begin to soften.
Building the Stew
Add the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and enhance the flavor.
Add the Broth and Herbs: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme.
Return the Chicken: Return the browned chicken pieces to the pot. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
Adding the Potatoes and Peas
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