Step 1:

1. In a frying pan warm up about 1 tbsp of olive oil.  Then add the chunks of chicken and generously season with salt and pepper.
2. Cook until just before the chicken browns (about 5 minutes or so)…don’t brown it, the chicken can actually be slightly pink because it’s going to bake in the oven for about 1 1/2 hours.
3. Remove the chicken from the pan and set aside while you cook the vegetables. Drain off any excess liquid.

Step 2:

1. In the same skillet you used to cook your chicken, add another tablespoon of olive oil, the onions, celery and carrots. Cook until soft, about 5 minutes.
2. When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir for 1 minute.
3. Then add the stock to the onion mixture. Bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 4 minutes.

Step 3:

1. Meanwhile, in a separate small pot, partially cook your chunks of potato. Basically just boil for about 2 minutes to slightly soften.
2. Drain and set aside.

Step 4:

1. When the stock/vegetable mixture has thickened, add the cooked potato and chicken pieces.
2. Simmer for about 2 minutes then transfer the stew into an oven proof casserole dish.

Step 5:

1. Bake covered, at 375 degrees F for 1 1/2 hours.

Step 6:

1. After this baking time, stir in 1 cup of frozen peas, and 1/2 cup cream.
2. Bake uncovered for 20 more minutes.
3. Before serving, remember to take out the bay leaf!