Heat 1 tablespoon of oil over medium high heat in a large dutch oven. Toss the chicken pieces in salt, pepper and 2 tablespoons of flour. In two batches, cook the chicken pices until nicely browned on each side, about 8 minutes per batch. Remove the chicken to a bowl. Add the remaining oil and add the onion and celery to the pan and season with a pinch of salt. Cook until softened, about 6 minutes. Add in the garlic, thyme and rosemary and cook for one minute. Add in the flour and cook for another minute. Whisk in the chicken broth making sure to scrape up the browned bits on the bottom of the pot. Add in the carrots, reserved chicken and its collected juices, and bay leaves. Bring the stew to a boil, cover and place the pot in the oven for 50 minutes or until chicken is very tender. Remove from oven and take out the bay leaves and rosemary sprig. Stir in the frozen peas. Serve with crusty bread.
Tip: This stew is a great make ahead meal. It will keep in the fridge for up to 4 days.