▢ 8 chicken thighs about 1 1/2 pounds, diced or 3 chicken breasts
▢ 2 tablespoon olive oil
▢ 2 carrots diced
▢ 1 small onion
▢ 2 stalks celery diced
▢ 5 tablespoons flour divided
▢ ½ teaspoon rosemary
▢ ½ teaspoon thyme
▢ ¼ teaspoon sage
▢ salt and pepper to taste
▢ 1 ½ cups potatoes peeled and diced
▢ ¼ cup white wine
▢ 4 cups chicken broth or chicken stock
▢ 1 cup green peas
▢ ½ cup heavy cream