For the Chicken Stew:

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
• Freshly ground salt and pepper
• 2 cups chicken broth
• ½ cup dry white wine*
• 1 tablespoon Worcestershire sauce**
• 1 teaspoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• Lots of freshly ground black pepper
• 6 garlic cloves, finely minced
• 1 large yellow onion, cut into chunks
• 3 large carrots, peeled and cut into 1/2-inch diagonal slices
• 1 pound Yukon Gold potatoes, diced into ½ inch cubes
• ¼ cup all-purpose flour (or sub all-purpose gluten-free flour)
• ½ cup unsweetened almond milk (or heavy cream or regular milk will work)
• ⅔ cup frozen peas