Cream Stew Recipe

Ingredients

- 1 head broccoli, separated into pieces and blanched
- 1 large onion, cut into small wedges
- 1 large carrot, sliced into 1/2" thick rounds
- 3-4 medium potatoes, cut into 8-12 pieces each
- 1 lb (460 g) chicken thighs
- 2 cups (480 ml) chicken broth (or 2 cups water and 1 Tbsp chicken bouillon)
- 2 tsp oil
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups (480 ml) milk
- 1 tsp salt or to taste

white pepper

chopped parsley, optional

Instructions

Separate broccoli into individual flowerets. Blanch or steam for 2 minutes. Set aside.

Cut vegetables accordingly. Cut chicken into bite size pieces.

In a large pot, heat chicken broth at medium heat. Meanwhile, sautee chicken with 1 tsp oil in a frying pan for a few minutes. Add chicken to the broth. Heat 1 tsp oil in the same pan used for the chicken (wipe clean), and cook the onion. Add carrot and potatoes to the pan, and cook for a couple of minutes. Add the vegetables to the chicken broth, and lower the heat to medium low, cover with a lid, and cook for 15 minutes or until potatoes are tender.

In a clean pan, melt butter at medium heat, add flour, and cook for a couple of minutes. Gradually add milk whisking constantly so that the sauce doesn't form lumps. Add the sauce to stew and stir well. Season with salt and pepper. Cook uncovered for 10-15 minutes until the stew thickens.

Stir in cooked broccoli. Serve with chopped parsley if you like.