French Onion Chicken Stew

In a large Dutch oven or soup pot with lid, heat 1 tablespoon olive oil over medium heat. Season the chicken 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear for about 2 minutes each side until golden brown, cooking in batches if needed to prevent overcrowding the pan. Add 1 tablespoon olive oil per batch (I did 2 batches). Set the chicken aside.

In the same pot, add another 1 tablespoon olive oil then add the onions. Stir occasionally for about 20 minutes until the onions are golden brown. Add in the garlic, carrots, and celery and stir until combined. Sprinkle in the flour and stir to coat. Pour in the white wine and let it reduce for about 3 minutes. Stir in the Worcestershire sauce and bouillon paste.

Add the chicken broth, chicken and potatoes and bring to a boil over high heat. Place the herb bundle and bay leaves on top once boiling, then cover and reduce to medium low heat for 40 minutes or until potatoes are fork tender. Remove and discard the herb bundle and bay leaves. Remove the chicken and shred or dice, then add back to the soup. Add peas if using. Serve hot!