Creating this stew is as easy as pie, with a bit of patience and a lot of love:

1. Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another minute, until fragrant.
3. Add the carrots, celery, and potatoes to the pot, stirring to combine. Sprinkle in the thyme, rosemary, and a pinch of cinnamon if desired, bringing a touch of warmth and nostalgia to the dish.
4. Return the chicken to the pot, along with the bay leaf. Pour in the chicken broth, ensuring all ingredients are submerged. Season with salt and pepper to taste.
5. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the chicken is tender and the vegetables are cooked through.
6. In the last 10 minutes of cooking, stir in the frozen peas. This not only adds a pop of color but also a hint of sweetness.
7. Remove the bay leaf before serving. Taste and adjust seasoning if needed.

As the stew simmers away, the aroma will transport you to a cozy cottage kitchen, much like the one I grew up in, where the joy of cooking is always in the air.