Ingredients:

1 lb (450g) chicken breast or thighs, chopped into bite-sized pieces

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 can (14 oz / 400g) diced tomatoes

4 cups (950ml) chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup (150g) frozen peas

Fresh parsley, chopped (for garnish)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until they’re softened and fragrant, about 3-4 minutes.

Add the chopped chicken to the pot and cook until it’s browned on all sides, about 5-6 minutes.

Stir in the carrots and celery, and cook for another 3-4 minutes.

Pour in the diced tomatoes (with their juices) and chicken broth. Add the dried thyme and rosemary, then season with salt and pepper to taste.

Bring the stew to a simmer, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally.

Add the frozen peas to the pot and cook for an additional 5 minutes, or until the peas are heated through and the chicken is cooked completely.

Taste and adjust the seasoning if needed.

Serve the chicken stew hot, garnished with chopped fresh parsley.

Enjoy your comforting and easy chicken stew!