Cook the sausage in a large pot or dutch oven over medium heat, stirring occasionally, for about 5 minutes or until browned.
Add the onion, garlic and celery and cook, stirring occasionally, for about 5 minutes or until the onion is softened.
Add the flour and cook, stirring for 1 minute to cook the flour.
Stir in the sherry.
Add the broth, carrots, chicken, thyme, salt and pepper and stir.
Cover and bring to a boil then reduce the heat to medium low.
Simmer covered for about 20 minutes, stirring occasionally, or until thickened. Remove the stems from the thyme.
Stir in the peas and sour cream.
Cook uncovered for about 5 minutes or until hot.
Notes
Make Ahead: The stew can be made 2 days ahead and stored in an airtight container in the refrigerator or freeze in an airtight container up to 3 months.
Serving Suggestion: Serve with pan fried polenta, pasta or roasted potatoes.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/chicken-stew-with-spicy-sausage/