Lemon-herb chicken stew

I made this easy stew this weekend in my crock pot, but you could also do this on the stove top, using very low heat.  It was delicious, and great comfort food that was ready after I got home from a long day out with my daughters.

Ingredients

3-4 tablespoons of olive oil
6 boneless/skinless chicken thighs
2 tsps. kosher salt
1 tsp. black pepper
1 tablespoon herbs de provence
juice of 1 lemon
1 cup of dry white wine
water
1 cup of chopped carrots
3 ribs of celery
3-4 large cloves of garlic
1 large onion
1/2 cup frozen peas

In a large skillet, heat 2 tablespoons of olive oil and saute 1 cup of chopped carrots, 1 large onion diced, 3-4 garlic cloves, smashed and roughly chopped, and 3 ribs of celery, chopped.  Add 1 teaspoon of salt to this mixture as you cook so it softens up without browning.

Add this to your crock pot, and then saute 6 boneless/skinless chicken thighs in another 1-2 tablespoons of olive oil until they are gently browned on each side.

Then add this to the crock pot, turn up the heat under the skillet and add the wine and lemon juice.  Cook this on high until it reduces by about 1/2.    When it's reduced, add it to the crock pot as well, and then add just enough water so that it comes up to the top of all the ingredients.

Finally, add the herbs and pepper, stir gently, and cook for about 6 hours.   About 10 minutes before serving, using 2 forks or a set of tongs,  break up the chicken into chunks (it will fall apart very easily), and add the peas so they can warm through.

This can be served over noodles, mashed potatoes, rice, or anything else you'd like.   It also could double as a very thick and chunky soup if you'd rather eat it that way.