Step 1

Heat 1 tablespoon of oil in a large pot on a medium-high setting. Fry the chicken thighs for a few minutes on each side until lightly browned. Remove from the pan and set aside.

Step 2

Add the second tablespoon of oil to the pot. Fry the onion, carrot, and celery for about 6-8 minutes until softened. Then add the garlic and fry for another minute.

Step 3

Stir in the mustard, rosemary, thyme, and flour to coat the vegetables.

Step 4

Return the chicken to the pot and pour in the chicken broth. Stir well, bring to a boil and leave to simmer for 20 minutes.

Step 5

Add the baby potatoes, stir, cover, and simmer for another 20 minutes.

Step 6

Add the peas and simmer for a final 2 minutes.

Step 7

Remove the pot from the heat and use 2 forks to gently pull apart the chicken thighs into smaller shredded pieces.

Step 8

Taste the stew and add salt and pepper to taste.

Step 9

Serve with chopped fresh parsley if desired.