Homey Chicken Stew - cooking recipe

Ingredients

3 lbs boneless skinless chicken thighs, trimmed
salt
pepper
1/4 cup vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme (or 1/2 t. dried)
1/3 cup all-purpose flour
1/2 cup dry white wine
4 cups low sodium chicken broth, plus extra as needed
12 ounces red potatoes, scrubbed and cut into 1/2-inch pieces (2-3 medium potatoes)
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
1/4 cup minced fresh parsley

Preparation

Dry chicken with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
Heat 1 tablespoon more oil over med-high heat until shimmering.
Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
Stir in flour and cook 1 minute.
Slowly whisk in wine, scraping up any browned bits.
Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
Stir remaining 3 cups broth and bay leaves into slow cooker.
Nestle browned chicken with any accumulated juice into slow cooker.
Cover and cook until chicken is tender, 4-6 hours on LOW.
Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
Discard bay leaves.
Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
Adjust stew consistency with additional hot broth as needed.
Stir in parsley, season with salt and pepper to taste; serve.