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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken chunks and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the diced onion, carrots, celery, and garlic. Sauté for 5-6 minutes until the vegetables start to soften and the onion becomes translucent.
Add Potatoes and Zucchini:
Stir in the diced potatoes and zucchini, cooking for an additional 2 minutes to incorporate the flavors.
Simmer the Stew:
Return the browned chicken to the pot, then add the green beans, thyme, rosemary, bay leaf, and chicken broth. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender and the chicken is fully cooked.
Final Touches:
Season with salt and pepper to taste. If desired, stir in frozen peas for an extra pop of color and flavor, cooking for an additional 5 minutes. Remove the bay leaf before serving.
Serve:
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers for dipping.
Serving and Storage Tips:
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