| 4 tbsp | butter |
| 1 | onion (chopped fine) |
| 2 | carrots (sliced thin) |
| 1 | celery stalk (diced) |
| 1 tsp | tomato paste |
| 1 tsp | thyme (fresh, diced) |
| ⅓ cup | flour |
| 2 cup | chicken broth |
| 1½ lbs | chicken thighs (skinless, diced) |
| ½ cup | peas (frozen) |
| ¼ cup | heavy cream |
| 3 tbsp | parsley (fresh, minced) |
| 1 tbsp | sherry (dry) |
| 1 | Melt the butter in a large cast-iron pan. | 2 min |
| 2 | Add onions, carrots, celery, salt, and pepper; cook until soft. | 8 min |
| 3 | Stir in the tomato paste and thyme; cook until browned. | 2 min |
| 4 | Stir in the flour and cook until golden. | 1 min |
| 5 | Slowly whisk in the chicken broth until smooth. | 2 min |
| 6 | Add the chicken and cover; simmer until the chicken is cooked all the way through. | 10 min |
| 7 | Stir in the peas, heavy cream, and sherry. | 1 min |
| 8 | (optional) Serve by pouring over biscuits or in a pie crust. |