– 2 pounds boneless skinless chicken thighs cut into bite-sized pieces for tender, flavorful protein

– Fine sea salt and freshly ground black pepper to taste for seasoning the chicken

– 2 tablespoons of olive oil for browning the chicken

– 1 tablespoon of olive oil for sautéing the vegetables

– 1 large chopped white onion adds natural sweetness and depth

– 2 large chopped carrots brings in sweetness and nutrients

– 2 chopped celery stalks provides crunch and freshness

– 8 ounces of sliced baby bella mushrooms for earthy flavor and texture

– 5 minced garlic cloves enhances the aroma and taste

– 1/4 cup of all-purpose flour to thicken the stew

– 1/2 cup of dry white wine or chicken stock for deglazing and added flavor

– 4 cups of chicken stock forms the savory base

– 1 pound of chopped Yukon gold potatoes adds heartiness and makes the meal filling

– 1 bay leaf infuses subtle herbal notes

– 2 teaspoons of fresh thyme leaves complements the lemon with fresh herbs

– 2/3 cup of heavy cream creates a creamy finish

– 2 to 4 tablespoons of freshly squeezed lemon juice for that zesty, bright flavor