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In a large, deep pan, heat the olive oil over medium-high heat. Add the diced chicken, seasoning it with salt and pepper. Cook for 3–4 minutes, stirring regularly until the chicken is browned all over. Remove the chicken from the pan and set it aside.
Pour the water into the pan, stirring to deglaze and lift any flavorful bits stuck to the bottom.
Add the diced onion, grated garlic, diced celery, and sliced carrots to the same pan. Cook for 3–4 minutes, stirring until the vegetables are slightly softened.
Pour in the white wine and cook for 1–2 minutes, stirring until most of the liquid has evaporated.
Add the butter to the pan and let it melt for about a minute. Then, sprinkle in the flour, stirring for another minute until it forms a paste with the vegetables.
Return the browned chicken to the pan. Add the chicken stock, dried thyme, potato pieces, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15–18 minutes, or until the vegetables are tender and the stew has thickened.
Once done, turn off the heat and stir in the cream and parmesan cheese, if using, along with the chopped parsley.
To serve, ladle the stew into four bowls, garnish with extra parsley, and adjust seasoning with salt and pepper if necessary. Enjoy with crusty buttered bread on the side.