Heat the olive oil in a large pot over medium heat.
Add the chopped onions and garlic to the pot, cooking until softened.
Stir in the diced celery and sliced carrots, cooking for another 5-7 minutes.
Add the chicken thighs to the pot, browning them on all sides.
Pour in the chicken stock and add the cubed potatoes, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer.
Cook for about 30-40 minutes, or until the chicken and potatoes are tender.
Add frozen peas to the pot, cooking for an additional 5 minutes.
Taste and adjust seasoning as needed before serving hot.
