Brown the Chicken:

• In a large pot or Dutch oven, heat olive oil (or butter) over medium heat. Season the chicken thighs (or breasts) with salt, pepper, and paprika.

• Add the chicken to the pot and brown on both sides, about 5 minutes per side. Once browned, remove the chicken and set it aside.

Cook the Vegetables:

• In the same pot, add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

• Add the carrots, potatoes, and celery to the pot, stirring to combine. Cook for another 5 minutes, allowing the vegetables to slightly soften.

Make the Stew Base:

• Sprinkle the flour over the vegetables and stir well to coat them. Cook for 2 minutes to remove the raw taste of the flour.

• Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the dried thyme, bay leaf, and additional salt and pepper to taste.

• Return the browned chicken to the pot, making sure it’s submerged in the liquid. Bring the stew to a simmer, cover the pot, and cook for 30-40 minutes, or until the chicken is fully cooked and the vegetables are tender.

Shred the Chicken:

• Once the chicken is cooked through, remove it from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the stew.

Finish the Stew:

• Add the frozen peas and corn (if using) to the pot and stir to combine. If you prefer a creamier stew, add the heavy cream at this point. Simmer for an additional 5-10 minutes to allow the peas to heat through and the stew to thicken.

Serve:

• Taste and adjust seasoning with salt and pepper, if needed. Remove the bay leaf before serving.

• Ladle the chicken stew into bowls, garnish with fresh parsley, and serve hot with crusty bread or over rice for a complete meal.