Preheat the oven to 350°F.
Preheat a large pot with heavy bottom over a medium/high heat and add 2 tablespoons olive oil. When the oil is hot, add 4 chicken thighs skin down and season with salt and pepper. Brown them for about 5 minutes each side or until it gets a golden crust. When done, transfer to a plate and set aside.
NOTE: At this point, we don’t need to cook the chicken through, as it will be baked in the oven with other ingredients.
Add 1 sliced onion to the pot and cook it for about 10 minutes or until it’s caramelized. Add 2 cloves of minced garlic and stir for 30 seconds to release the aroma.
Sprinkle 3 tbsp all-purpose flour and stir for a minute.Then add 4 cups chicken stock, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Mix everything and scrape the burned bits from the bottom of the pan.
Add 2 roughly chopped carrots and merge them into the liquid and bring it to simmer.
Place the browned chicken on top of the carrots, so the skin is NOT submerged into the liquid. Add fresh thyme and bay leaves, cover with the lid, and bake for about 35 minutes.
Then take the pot from the oven and remove the lid. Add diced potatoes and push them into the liquid.
NOTE: Make sure that the chicken now sits on top of the carrots and potatoes and the top skin doesn’t touch the liquid.
Cover with the lid and return to the oven for another 30 minutes or until the potatoes are soft.
Take the pan from the oven and remove the lid. Add ½ cup frozen peas and push it into the liquid. Put the pan back to the oven for another 10 minutes to warm up the peas and crisp up the chicken skin.