1-Step 1: Season and Brown the Chicken Start by seasoning the 2 pounds of boneless skinless chicken thighs with fine sea salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat, then cook the chicken until it’s lightly browned and golden. Once done, set it aside to build that flavorful base for your stew.

2-Step 2: Sauté the Vegetables Add the remaining 1 tablespoon of olive oil to the pot and sauté the 1 large chopped white onion, 2 large chopped carrots, and 2 chopped celery stalks for about 5 minutes. Next, stir in the 8 ounces of sliced baby bella mushrooms and 5 minced garlic cloves, and cook for another 5 minutes until everything softens and smells great.

3-Step 3: Add Flour and Deglaze Sprinkle in the 1/4 cup of all-purpose flour and sauté for 1 minute to coat the veggies. Pour in the 1/2 cup of dry white wine or chicken stock, and scrape the bottom of the pot to loosen those tasty browned bits. This step adds extra depth to your lemony chicken stew.

4-Step 4: Simmer the Stew Return the chicken to the pot, then add the 4 cups of chicken stock, 1 pound of chopped Yukon gold potatoes, 1 bay leaf, and 2 teaspoons of fresh thyme leaves. Stir everything together and bring it to a low simmer. Cover and cook for 20 minutes, or until the potatoes are tender, creating a hearty and zesty mix.

5-Step 5: Finish and Serve Remove the bay leaf, then stir in the 2/3 cup of heavy cream and 2 to 4 tablespoons of freshly squeezed lemon juice. Taste and adjust the salt, pepper, and lemon as needed for that perfect zesty flavor. Serve it warm, and remember, leftovers taste even better the next day as the flavors blend.