The key to this dish lies in selecting the right ingredients — fresh, simple, and full of flavor. I always opt for organic chicken when I can and look for seasonal vegetables to keep the stew vibrant. Using good-quality chicken broth makes a noticeable difference, too. This stew is forgiving, so if you don’t have something on hand, substitutions are easy, which is a lifesaver on busy days.

• 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
• 4 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and cubed (Yukon Gold or Russet work well)
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup frozen peas (added at the end)
• 2 tablespoons all-purpose flour (optional, for thickening)

Substitutions: You can swap chicken thighs for breasts if preferred, though thighs stay juicier in slow cooking. For a gluten-free option, replace all-purpose flour with cornstarch or omit altogether and let the stew stay brothier.