Instructions
- Season Chicken with Salt and Pepper.
- In a large pot or Dutch oven, melt 2 tbsp Butter over medium-high heat. Brown Chicken in batches, then set aside.
- Add remaining 2 tbsp Butter to the pot. Sauté Onion and Garlic until softened, about 5 minutes.
- Add Carrots and Potatoes and cook for another 5 minutes.
- Stir in All-Purpose Flour and cook for 1 minute, creating a roux.
- Gradually whisk in Chicken Broth until smooth. Bring to a simmer.
- Return Chicken to the pot. Add Mushrooms, Thyme, and Rosemary. Simmer for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
- Stir in Heavy Cream and Peas. Heat through. Serve hot.
