Ingredients:

Instructions:

  1. Toss chicken chunks lightly with flour, salt, and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Brown chicken in batches; do not overcrowd the pot. Remove browned chicken with a slotted spoon and set aside.
  3. Lower heat to medium. Add butter to the pot. Sauté onion, carrots, and celery until onions are translucent (about 6-8 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Sprinkle the remaining 2 Tbsp of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Stir in the tomato paste.
  5. Pour in the white wine (if using), scraping up any brown bits (fond) stuck to the bottom of the pot. Let it bubble and reduce by half (about 2 minutes).
  6. Gradually whisk in the chicken stock until smooth. Add the dried thyme and bay leaf. Bring to a gentle simmer.
  7. Return the seared chicken (and any accumulated juices) to the pot. Ensure the liquid mostly covers the contents.
  8. Cover the pot partially, reduce heat to low, and simmer gently for 45 minutes.
  9. Stir in the parsnips. Cover and continue simmering for another 15–20 minutes, or until the chicken is fork-tender and the parsnips are soft.
  10. Remove the bay leaf. Stir in the frozen peas. Cook for 2 minutes until bright green. Taste and adjust seasoning (salt/pepper).
  11. Ladle into bowls and garnish generously with fresh parsley.