Bring the stew to a boil, then reduce the heat to low and cover. Simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Add Peas and Corn:
Stir in the peas and corn and cook for an additional 5-10 minutes until heated through.
Optional Creaminess:
If you prefer a creamier stew, stir in the heavy cream or milk during the last 5 minutes of cooking.
Finish and Serve:
Remove the bay leaf. Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Tips:
Thickening the Stew: If you prefer a thicker stew, you can mix a couple of tablespoons of flour or cornstarch with a small amount of cold water to create a slurry. Stir it into the stew and cook for a few more minutes until thickened.
Flavor Enhancements: For extra depth of flavor, you can add a splash of white wine or a couple of tablespoons of soy sauce to the stew.
This Old-Fashioned Chicken Stew is sure to warm you up and provide a satisfying, hearty meal for the whole family!
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