Scale

2 pounds boneless skinless chicken thighs, cut into bite-sized pieces

Fine sea salt and freshly ground black pepper

3 tablespoons olive oil, divided

1 large white onion, chopped into bite-sized pieces

2 large carrots, chopped into bite-sized pieces

2 celery stalks, chopped into bite-sized pieces

8 ounces baby bella mushrooms, sliced

5 cloves garlic, minced

¼ cup all-purpose flour

½ cup dry white wine (or chicken stock)

4 cups chicken stock

1 pound Yukon gold potatoes, chopped into bite-sized pieces

1 bay leaf

2 teaspoons fresh thyme leaves

⅔ cup heavy cream

2 to 4 tablespoons freshly squeezed lemon juice

Brown the Chicken: Season chicken pieces generously with salt and pepper. Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add chicken and cook for 1–2 minutes per side until lightly browned. Transfer to a plate and set aside.
Sauté the Veggies: Add the remaining olive oil to the stockpot. Stir in onion, carrots, and celery, cooking for 5 minutes until softened. Add mushrooms and garlic, then sauté another 5 minutes. Stir in flour and cook for 1 minute until everything is evenly coated.
Simmer the Stew: Pour in white wine and scrape up browned bits from the bottom of the pot. Add chicken stock, browned chicken, potatoes, bay leaf, and thyme. Stir to combine, then bring to a gentle simmer. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until potatoes are tender.
Season the Broth: Remove and discard the bay leaf. Stir in heavy cream and 2 tablespoons lemon juice. Taste the broth and adjust with more salt, pepper, or lemon juice as desired.

Serve Warm: Ladle into bowls and serve immediately with fresh bread or salad. Enjoy the creamy, citrusy comfort in every bite.