Chicken Stew

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1 tablespoon extra-virgin olive oil
• 1 ½ teaspoons kosher salt, plus additional to taste
• ¼ teaspoon ground black pepper, plus additional to taste
• 2 tablespoons unsalted butter
• 6 medium carrots, peeled and cut into ½-inch thick diagonal slices
• 4 medium celery stalks, cut diagonally into ¼-inch thick slices
• 1 medium yellow onion, diced
• ⅓ cup all-purpose flour
• 4 cloves garlic, roughly chopped
• 3 to 4 cups unsalted chicken stock
• 2 cups lowfat milk
• 1 medium Yukon gold or russet potato, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 medium red bell pepper, cored and diced
• 2 teaspoons chopped fresh thyme, divided
• 1 bay leaf
• ¼ cup grated Parmesan cheese
• 1 tablespoon freshly squeezed lemon juice

Instructions

Nutrition Facts (estimated)