Begin by preparing your ingredients for the stew. Chop the chicken thighs into bite-sized pieces and dice the baby potatoes and carrots into uniform chunks. Mince the garlic finely.

In a Dutch oven, heat a drizzle of oil over medium-high heat. Add the chopped chicken thighs and cook for about 5–7 minutes until golden brown. Remove the chicken and set aside.

Lower the heat to medium and add the minced garlic, diced carrots, and potatoes. Sauté for 3–4 minutes until the garlic is fragrant and the vegetables are slightly softened.

Return the browned chicken to the pot and sprinkle the flour over everything, stirring to coat. This thickens the broth later.

Pour in the chicken broth and tuck in the bay leaves, seasoning generously with salt and pepper. Bring to a boil, then reduce to a simmer.

Cover the pot and let it simmer for 45 minutes, ensuring it remains at a low simmer. The stew should thicken beautifully.

Remove from heat and stir in the heavy cream and lemon juice. Taste and adjust seasoning before serving.