cream stew with chicken

• metric
• u.s.

ingredients:

• 400 g chicken thigh
• 400 g onions
• 450 g potatoes
• 200 g carrot
• 200 g broccoli
• 600 ml chicken broth or soup stock
• 20 g butter
• a little salt
• a little pepper

white sauce:

• 30 g butter
• 30 g flour
• 360 ml milk
• a little salt
• a little pepper

step 1:

To make the white sauce, put the butter, flour, milk, salt and pepper in a pan. Heat on medium-low heat and stir for about 7 minutes until creamy. Remove from the heat.

step 2:

Cut the chicken into bite-size pieces.

step 3:

Peel the potatoes; cut them into 4 to 6 cubes. Cut the broccoli into pieces.

step 4:

Cut the onions into 8 sections. Cut the carrot obliquely.

step 5:

Heat the 20 g butter in another pan and sear the chicken on medium heat.

step 6:

Add the onions, potatoes and carrot pieces. Sear for a few minutes and sprinkle a little salt and pepper over them.

step 7:

Add the chicken broth (or soup stock) and boil for 20 minutes on medium heat.

step 8:

Add the broccoli and boil for 5 minutes on medium heat. Add the white sauce. Mix and boil for a couple of minutes.