Begin by heating a drizzle of olive oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs and sear for about 5-7 minutes on each side until they are golden brown and cooked through.

Remove the chicken from the pot and set it aside on a plate, allowing the flavorful bits to remain in the pot.

In the same pot, add diced onion, celery, and carrots. Sauté for about 5 minutes until softened and fragrant.

Introduce minced garlic and fresh thyme, allowing them to cook for an additional minute.

Return the seared chicken thighs to the pot, pour in the chicken broth, and bring to a gentle simmer.

Mix flour or cornstarch with cold water to make a slurry. Gradually whisk this into the simmering stew and let it thicken for about 2-3 minutes.

Cover the pot and reduce heat to low, letting the stew simmer for around 45 minutes, adding peas or spinach in the last 10 minutes.

Once done, adjust seasoning with salt and pepper and stir in a splash of dairy-free cream or coconut milk if desired.