Homemade Chicken Stew - Simple Home Edit

Ingredients

• 2 tbsp olive oil
• 800 g (1 lb 12 oz) boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup (60 ml) water
• 1 brown onion, diced
• 1 tbsp freshly grated garlic
• 2 stalks celery, diced
• 2 carrots, sliced into rounds
• ½ cup (125 ml) dry white wine (optional, can be omitted)
• 2 tbsp unsalted butter (see Note 1 to make recipe dairy-free)
• ¼ cup (35 g) plain (all-purpose) flour
• 5 cups (1.25 litres) chicken stock
• 2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
• 2 medium potatoes, cut into 3 cm (1¼ inch) pieces (waxy are best)
• 1 tbsp Worcestershire sauce
• ¼ cup (60 ml) thickened (heavy) cream (optional) (see Note 1 to make recipe dairy-free)
• ½ cup (50 g) freshly grated parmesan (see Note 1 to make recipe dairy-free)
• 2 tbsp finely chopped flat-leaf (Italian) parsley, plus extra for garnish
• Crusty buttered bread, to serve