Chicken Stew

Bahan-bahan (4 porsi)

• 1 1/2 pounds boneless, skinless chicken thighs or breast (cut into bite-sized pieces)
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons kosher salt (plus additional to taste, divided)
• 1/4 teaspoon ground black pepper (plus additional to taste)
• 2 tablespoons unsalted butter
• 6 medium carrots (peeled and cut into 1/2-inch thick diagonal slices (halve the slices if your carrots are very large))
• 4 medium celery stalks (cut diagonally into 1/4-inch-thick slices)
• 1 medium yellow onion (diced)
• 1/3 cup all-purpose flour
• 4 cloves garlic (roughly chopped)
• 3 to 4 cups unsalted chicken stock (if using salted, reduce the amount of salt in the recipe)
• 2 cups lowfat milk (plus additional as needed (I used 1%))
• 1 medium Yukon gold or russet potato (peeled and 1/2-inch diced)
• 1 medium sweet potato (peeled and 1/2-inch diced)
• 1 red bell pepper (cored and 1/2-inch diced)
• 2 teaspoons chopped fresh thyme (divided)
• 1 bay leaf
• 1/4 cup grated Parmesan cheese (plus additional for serving)
• 1 tablespoon freshly squeezed lemon juice