Place a cooking pot or Dutch oven on the stove over high heat.

Pour 2 tbsp of cooking oil into the pot.

Using tongs, carefully place 8 pieces of chicken thighs and drumsticks into the large pot.

Cook the chicken until they are golden brown. Season the chicken with salt and pepper.

Flip the chicken once one side is browned. Add a little more salt and black pepper.

Once both sides are browned, transfer the chicken pieces to a plate and set aside.

In the same pot, add 2 tbsp of butter. Reduce the heat from high to medium.

Add 1-inch julienne ginger and 5 cloves of minced garlic to the pot.

Add 1 large cubed onion and 3 medium-sized diced carrots to the pot. Stir to coat the vegetables with butter and leftover chicken bits.

Sprinkle ½ tsp of salt and ½ tsp of black pepper over the vegetables.

Add ½ tsp of rosemary, ½ tsp of thyme, and 2 small bay leaves to the stew.

Stir to mix the seasonings with the vegetables.

Add 3 tbsp of all-purpose flour to the stew. Stir to coat the vegetables with the flour.

Pour a little stock of the 1-liter chicken stock over the mixture and stir to avoid lumps.

Bring the mixture to a boil.

Take the chicken pieces you cooked earlier and place the chicken to the pot.

Add ½ kg of diced potatoes with the chicken.

Pour in the remaining chicken stock to cover the ingredients.

Stir and bring it to a boil.

Reduce the heat from medium to low, cover, and let it simmer for 15-20 minutes.

Remove the lid and stir the dish well. Add 1 cup of frozen peas to the stew.

Stir and let it simmer for another 4-5 minutes.

Garnish the dish with 2 tbsp of chopped coriander and stir the stew to mix everything.

Serve the best chicken stew recipe and enjoy it hot!