Pat chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp pepper. In a large Dutch oven or heavy pot, combine chicken stock and water and bring to a gentle simmer over medium heat. Add bay leaves and thyme. Gently add the seasoned chicken to the simmering liquid. Poach for 18-22 minutes for boneless thighs (25-30 minutes for bone-in) until internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken to a plate and cover loosely. Reserve the poaching liquid in the pot; skim any foam or impurities from the surface.

Shred or chop chicken

Once the chicken is cool enough to handle, remove skin and bones if present, then shred or chop into bite-sized pieces. Set aside. Keep the poaching liquid on very low heat.

Aromatics & Mirepoix

In a separate large sauté pan or in the same Dutch oven (after removing the chicken and briefly heating), heat butter and olive oil over medium heat until butter is melted and foaming. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6-8 minutes.

Add minced garlic and tomato paste. Cook, stirring, for 1 minute until fragrant and the tomato paste darkens slightly. Sprinkle the 2 tbsp of flour over the vegetables and stir to coat; cook for 1-2 minutes to remove raw flour taste (this creates a light roux to thicken the stew).

Slowly ladle about 1 cup of the hot reserved poaching liquid into the sauté pan while stirring constantly to deglaze and incorporate the roux into the liquid, creating a smooth base. Then transfer the vegetable mixture back into the pot with the remaining poaching liquid, stirring to combine.

Vegetables & Binder

Add the cubed potatoes to the pot. Increase heat to bring the stew to a gentle simmer. Cook uncovered for 12-15 minutes, or until the potatoes are tender when pierced with a fork.

Stir in the shredded chicken, frozen peas, and corn. Pour in the heavy cream or milk and stir to combine. Simmer gently for another 4-6 minutes to heat through and allow flavors to meld; the cream plus the roux will thicken the broth into a stew consistency. If the stew is too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Finishing & Garnish

Taste the stew and adjust seasoning with the remaining 1/2 tsp salt and 1/4 tsp pepper, or to taste. Stir in lemon juice if using to brighten flavors.

Remove and discard bay leaves and thyme stems. Ladle stew into bowls and garnish with chopped parsley. Serve hot.