Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper. Sear for 5-7 minutes until golden brown, then set aside.

Add more oil if needed, then sauté 1 chopped onion and 3 minced garlic cloves for about 3-4 minutes until soft.

Introduce 2 sliced carrots, 2 chopped potatoes, and 8 ounces of sliced mushrooms. Cook for about 5 minutes until caramelized.

Sprinkle 2 tablespoons of flour over the veggies and stir. Cook for an additional 2 minutes.

Pour in 4 cups of chicken broth and 1 cup of stout, stirring to avoid lumps. Bring to a gentle boil.

Return the chicken, add 1 teaspoon thyme, 1 teaspoon rosemary, and 2 bay leaves. Cover and simmer for 40-45 minutes.

In the last 5 minutes, stir in 1 cup of frozen peas. Adjust seasonings as needed.

Ladle into bowls and garnish with parsley before serving.