Instructions:

1. Prep the Ingredients: Begin by chopping all your vegetables and cutting the chicken into bite-sized pieces. This will make the cooking process smoother and faster! 🥄
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken pieces and cook until they’re browned on all sides (about 5–7 minutes). 🐔 Remove the chicken from the pot and set it aside for later.
3. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the onions, garlic, carrots, and celery until softened (about 5 minutes). 🌱🍲 Stir in the thyme and rosemary for extra flavor.
4. Add Potatoes and Broth: Now, add the cubed potatoes and chicken broth to the pot. Give it a good stir, making sure everything is well combined. 🥔🍲
5. Simmer: Bring the stew to a gentle simmer, and let it cook for about 15–20 minutes or until the potatoes are tender. 🕰️ Stir occasionally to ensure nothing sticks to the bottom.
6. Add the Chicken Back: Once the potatoes are tender, return the browned chicken to the pot. Add the milk, bay leaf, and season with salt and pepper to taste. Simmer for another 5–10 minutes, allowing the flavors to meld together. 🧂
7. Finish and Serve: Remove the bay leaf before serving. Garnish with freshly chopped parsley for a burst of color and flavor. 🌿

Pro Tips:

• If you prefer a thicker stew, you can mash some of the potatoes to help thicken the broth. 🥔
• Add a splash of heavy cream for extra richness! 🍶
• You can also toss in some frozen peas for added color and texture. 🌿

Serving Suggestion: Serve this chicken and potato stew with a side of warm crusty bread for dipping! 🍞