Lemon Chicken Stew

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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  fine sea salt and freshly-ground black pepper
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Carrots
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  Celery
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  Mushrooms, Cremini(227g)
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  Garlic(300g)
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  Flour, All-Purpose, White(60g)
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  Wine, White, Dry(120g)
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  Low Sodium Chicken Broth(960g)
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  Potato, Yukon Gold(454g)
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  1 bay leaf
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  Thyme, Fresh(10g)
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  Cream, Heavy Whipping(160g)
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  Lemon Juice, Fresh(60g)

Instructions

1. 1Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large stockpot over medium-high heat. Add the chicken and cook 6–8 minutes, stirring once halfway through, until golden brown on all sides. Transfer to a clean plate with a slotted spoon.
2. 2Add the remaining olive oil to the same stockpot. Add the onion, carrots, and celery, tossing to coat. Sauté over medium-high heat for 5 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until softened and fragrant.
3. 3Sprinkle the flour over the vegetables and sauté for 1 minute over medium-high heat, tossing frequently until evenly coated.
4. 4Pour in the white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the cooked chicken, chicken broth, potatoes, and fresh thyme. Stir to combine and bring to a low simmer over medium-high heat, about 3–5 minutes.
5. 5Reduce heat to medium-low and cover. Simmer for 20 minutes until the potatoes are tender and a fork pierces them easily.
6. 6Remove from heat. Stir in the heavy cream and lemon juice until combined. Taste and season with additional salt, pepper, and lemon juice as needed.
7. 7Divide the stew evenly into 6 airtight containers while hot. Cool to room temperature, then seal and refrigerate or freeze.
8. 8Reheat individual portions over medium heat or in the microwave until warmed through before serving.