Heat a Dutch oven or large pan over medium high heat. Add the oil and swirl around the bottom of the pan to coat. Add the seasoned chicken thighs and brown 2-3 minutes per side or until golden (it's ready to turn when it releases easily from the pan). You are not cooking the chicken, simply browning it. When done, remove the chicken from the pan and place on a plate, and discard any fat in the pan. Note that the thighs may release an excess amount of fat, which may keep the chicken from browning. There will still be fond in the pan, which will help flavor the stew!

Reduce the heat in the pan to medium. Add the remaining tablespoon of oil along with the onion and mushrooms. Cook for 4-5 minutes or until the mushrooms have released their liquid and it has evaporated. Add the carrots and celery and cook an additional 2 minutes longer, then add the garlic and cook 1 minute more.

Add the wine to the pot and scrape up the brown bits from the bottom and sides of the pan. Add the chicken stock, coconut aminos, potatoes, bay leaf and thyme and stir well to combine. Bring to a boil and boil for 1 minute, then reduce the heat to medium low. Cover and simmer for 15-25 minutes or until the chicken is done and the vegetables are tender. Begin checking for doneness after 15 minutes to ensure the vegetables do not become mushy.

Remove the lid and discard the bay leaf and thyme sprig. Keep the heat on at medium low and add 2 tablespoons water to the cornstarch and stir well to create a slurry. Add the slurry into the stew slowly while stirring and cook for 2-3 minutes or until the stew has thickened. Remove from heat and season with salt and pepper to taste. Serve and enjoy!