Prep the ingredients: Pat the chicken dry and season with salt and pepper. Dice the onion, carrots, and celery into small pieces. Mince the garlic. Cut potatoes into 1-inch chunks.

Brown the chicken: Heat oil in a large Dutch oven over medium-high heat. Add chicken in a single layer and cook until lightly browned on both sides, about 5–7 minutes total. Work in batches so the pot isn’t crowded. Transfer to a plate.

Sauté the aromatics: Reduce heat to medium. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–8 minutes. Add garlic, thyme, rosemary, and paprika; cook 30 seconds until fragrant.

Build the base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. If using wine, pour it in and scrape up browned bits from the bottom. Let it simmer until reduced by half.

Add broth and potatoes: Return chicken to the pot with any juices. Add potatoes, bay leaves, and enough broth to fully cover. Bring to a gentle boil, then reduce to a steady simmer.

Simmer to tenderness: Cover partially and cook 25–30 minutes, stirring occasionally, until the chicken is tender and potatoes are soft but not falling apart.

Thicken the stew: In a small bowl, whisk flour with 1/3 cup cold water to make a smooth slurry. Stir into the pot and simmer 5–8 minutes until the stew thickens slightly. For gluten-free, use cornstarch mixed with cold water (start with 1 tablespoon).

Finish and season: Stir in peas and simmer 2 minutes. Remove bay leaves. Taste and adjust salt and pepper. Add parsley and a squeeze of lemon for brightness, if you like.

Serve: Ladle into warm bowls. It’s great with crusty bread, buttered noodles, or a simple green salad.