1. In a large pot or dutch oven, heat the oil over medium-low heat.
2. Add the chicken thighs, salt, and pepper. Cook for seven to eight minutes or until they are browned and cooked through. Remove and place onto a plate. Set aside.
3. Add the onion, carrots, celery, garlic, salt, and pepper to the pot. Sauté for four to five minutes or until the vegetables have softened. Add a splash of broth or water if needed so the vegetables don't burn.
4. Add the potatoes, chicken broth, lemon juice, and cooked chicken. Stir to combine.
5. Make a slurry by adding the flour to a cup or a bowl and mixing it with water until it is completely dissolved. Pour it into the pot and stir continuously for one to two minutes. This will help to thicken the stew.
6. Bring the stew to a boil then lower it to a simmer. Cover and simmer for 25 to 30 minutes or until the chicken is tender and the potatoes are cooked through. Stir occasionally.
7. Add the green beans and parsley and cook for another 10 minutes. Divide evenly between bowls and enjoy!