Chicken stew

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until they become fragrant and slightly translucent.
Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes. You don't need to cook them completely through at this stage.
Stir in the diced carrots, potatoes, celery, and red bell pepper. Sauté for another 5 minutes to lightly cook the vegetables.
If you want a thicker stew, sprinkle the flour over the chicken and vegetables and stir well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
Pour in the diced tomatoes and chicken broth. Add the dried thyme and rosemary. Season with salt and pepper to taste. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
About 5 minutes before serving, add the frozen peas and stir them into the stew. Let them cook until heated through.
Taste the stew and adjust the seasoning, if necessary.
Serve the chicken stew hot, garnished with chopped fresh parsley if desired.
Enjoy your delicious homemade chicken stew with these metric measurements!