Step 1

Heat 1 tablespoon olive oil in a Dutch oven or heavy stock pot over medium heat.  Add cut chicken thighs and brown.  Plate the chicken.

Step 2

Heat 1 tablespoon olive oil in a Dutch oven. Add onions, celery, and carrots. Cook for 3-4 minutes, stirring several times.  Reduce heat to low.  Add minced garlic, poultry seasoning, salt and pepper.  Remove the veggies and seasonings to a plate.

Step 3

Melt butter in a Dutch oven over low heat.  Whisk in the flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in the chicken broth.  Once whisked in, add the vegetables and seasonings back in.  Add the bay leaf, potatoes, and green beans, simmering for 20-25 minutes.  Add the peas and the cooked chicken, simmering for another 5-10 minutes or until the potatoes and carrots are tender. Garnish with fresh thyme or parsley.