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In a large pot or Dutch oven, heat olive oil over medium-high heat.
Season the chicken pieces with salt and pepper, and brown them in the pot for 5-7 minutes, turning to ensure all sides are golden.
Once browned, remove the chicken from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Add the Broth and Spices:
Stir in the potatoes, chicken broth, water, thyme, rosemary, bay leaf, paprika, and turmeric (if using).
Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender and the stew is thickening.
4. Add the Chicken Back In:
Return the browned chicken to the pot along with any juices. Stir well to combine.
Continue simmering for another 10 minutes to allow the chicken to fully cook and the flavors to meld together.
5. Add the Peas and Cream:
Stir in the frozen peas and cook for another 5 minutes, or until the peas are heated through.
For a creamier texture, stir in the heavy cream at this point and cook for another 2-3 minutes.
6. Adjust Seasoning:
Taste the stew and adjust seasoning with more salt, pepper, or spices as desired.
7. Serve:
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice for a complete meal.
Serving and Storage Tips
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