Creating the perfect Fall Chicken and Vegetable Stew is straightforward and enjoyable. Simply follow these steps:

1. Prepare Ingredients: Chop all vegetables and cut chicken into bite-sized pieces for even cooking.

2. Heat Olive Oil: In a large pot, heat the olive oil over medium-high heat until shimmering.

3. Brown Chicken: Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until browned, about 5-7 minutes. Remove chicken from the pot and set aside.

4. Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until the onions become translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.

5. Add Broth and Spices: Pour in the chicken broth, and return the browned chicken to the pot. Stir in the thyme, rosemary, and bay leaf.

6. Add Potatoes: Add the diced potatoes to the mixture and bring it to a boil. Once boiling, reduce the heat to low and cover.

7. Simmer: Let the stew simmer for 45 minutes, stirring occasionally. This allows the flavors to develop fully.

8. Add Peas: About 5 minutes before finishing, stir in the frozen peas (if using) to add color and sweetness.

9. Thickening (Optional): If you prefer a thicker stew, stir in the cornstarch mixture. Let it simmer for an additional 5 minutes until thickened.

10. Final Adjustments: Taste the stew and adjust the seasoning with salt and pepper as needed after removing it from the heat.