A creamy, comforting one-pot stew made with tender chicken, hearty vegetables, and fresh herbs.

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon garlic powder

Kosher salt and ground black pepper, to taste

4 tablespoons unsalted butter, divided

2 celery stalks, thinly sliced

2 medium yellow onions, diced

4 medium carrots, peeled and cut into 1/2-inch pieces

1 1/2 pounds baby gold potatoes, halved or quartered

1 cup chicken broth

1 tablespoon apple cider vinegar

2 sprigs fresh rosemary

2 sprigs fresh sage

8–10 sprigs fresh thyme

1 head garlic, halved crosswise

2 dried bay leaves

3 cups low-sodium chicken broth

1 cup heavy cream

1/2 cup rice flour

2 cups frozen peas

Juice of 1/2 lemon

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1. Season chicken with garlic powder, salt, and pepper. Brown in butter and set aside.

2. Cook celery, onions, carrots, and potatoes until softened.

3. Deglaze with broth and vinegar, scraping browned bits.

4. Add herbs, garlic, bay leaves, remaining broth, and chicken. Simmer until tender.

5. Remove herbs and garlic. Stir in cream mixed with rice flour and simmer to thicken.

6. Add peas and lemon juice, adjust seasoning, and serve.

Let stew rest a few minutes before serving for best texture.