Easy Chicken and Veg Stew

Heat 1 tablespoon of olive oil in a non-stick pan and brown the chicken thigh pieces. Remove to a plate with a slotted spoon.
2 tbsp Olive Oil, 1 kg Skinless Boneless Chicken Thighs
Heat the remaining oil and cook the onions, garlic, and carrots for 4 minutes.
1 Onion, 3 Garlic Cloves, 3 Carrots
Stir in the dried thyme and flour and mix until combined.
2 tbsp Plain Flour, 1 tbsp Dried Thyme
Pour in the white wine and stir for 1 minute.
50 ml White Wine
Add the chicken stock, diced potatoes, bay leaf, browned chicken, salt, and pepper. Simmer covered on a low heat for 35-40 minutes until the potatoes are tender.
800 ml Chicken Stock, 2 White Potatoes, 1 Bay Leaf, 1 tsp Salt, ¼ tsp Pepper
Take the lid off the pan, add the peas and cook for a further 5 minutes.
150 g Frozen Peas
Thicken with a cornflour slurry or thickening granules if required, before stirring in the cream and parsley. Taste and season!
2 tbsp Thickening Granules, 50 ml Double Cream, 1 tbsp Chopped Parsley