Chicken Stew

In a large Dutch oven or similar thick, sturdy pot, heat the oil over medium-high heat. Add the chicken, 1/2 teaspoon salt, and pepper. Saute until the chicken is lightly browned on all sides and cooked through, about 4 minutes. Remove the chicken to a plate and set aside.

Reduce the heat to medium. Add the butter, carrots, celery, and onion. Saute until the vegetables are beginning to soften, about 7 minutes.

Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. The flour should turn golden and no white bits should remain.

Stir in the garlic. Let cook, stirring constantly, for 30 seconds.

Slowly add 3 cups of the stock and milk, stirring constantly to deter lumps from forming.

Add the potato, sweet potato, red pepper, 1 teaspoon thyme, bay leaf, and remaining 1 teaspoon salt. Bring to a simmer.

Let the soup simmer gently, partially covered, for 15 minutes. Adjust the heat as needed so that the soup simmers but does not rapidly boil. Stir it periodically to prevent sticking.

After 15 minutes have passed, stir in the browned chicken. Continue simmering until the vegetables are tender and the stew has slightly thickened, about 15 minutes more, stirring from time to time. If you’d like the soup thinner, add additional chicken stock as needed to reach your desired consistency.

Just before serving, stir in the lemon juice, Parmesan, and remaining 1 teaspoon thyme. Remove and discard the bay leaf. Taste and adjust seasoning as desired. Serve hot, with a sprinkle of Parmesan and black pepper.