homey chicken stew

3 lb boneless, skinless chicken thighs
salt and pepper
 1/4 cup vegetable oil
2 onions, minced
6 garlic cloves, minced
1 T tomato paste
2 tsp fresh thyme or 1/2 tsp dried
1/3 cup all purpose flour
1/2 cup white wie
4 cup chicke broth
3 medium red potatoes, scrubed and cut into 1/2 inch pieces
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
1/4 cup minced fresh parsley

Season chicken wit salt and pepper. Heat 1 T oil in 12 inch skillet over medium high heat and brown the chicken lightly on both sides (5-8 minutes) and transfer to bowl - repeat with remaining chicken.  Heat 1 more T oil in skillet and add onions garlic, tomato paste, and thyme and cook until onions are softened and lghtly browned - 8-10 minutes.  Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits.  Whisk in 1 cupbroth, smoothing out any lumps; transfer to slow cooker. Microwave potatoes and carrots with remaining 1 T oil in covered bowl for 5 minutes and transfer to slow cooker. Stir remaining 3 cups broth and bay leaves intoslow cooker. Nestle browned chicke with any accumulated juice into slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low.  Transfer chicken to cutting bowl, cool sightly, then shred into bite sized pieces.  Discard bay leaves.  Stir shredded chicken and peas into the stew and let sit for 5 minutes.  Stir in parsley and season to taste with salt and pepper.