Chicken Cream Stew
INGREDIENTS:
three boneless chicken thighs, two or three potatoes and carrots, a bunch of broccoli and half an onion
butter 20 g, all purpose flour 30 g, and milk 300 ml
some salt and black pepper (add to taste) and 1 tbsp cooking oil
INSTRUCTIONS:
1. Marinate the chicken thighs with some pepper for about 10 minutes. In the meantime, we make the sauce. Melt the butter, then add the flour and milk. Stir until it becomes a bit sticky. Set aside.
2. Get a pot, add cooking oil and heat it up with medium heat. Coat the chicken thighs with a bit of flour. Then fry them until both sides golden. Set aside.
3. Chop the carrots and potatoes. Then stir-frying for 2 minutes with medium heat. Add chopped onions and stir for another 30 seconds. Add salt and about 800 ml water. Once it’s boiling, simmer for 15 minutes.
4. By this time, we should be able to easily poke through a potato with a fork or chopstick. Add back the chicken thighs, the sauce and broccoli.
5. Broil for another 5 minutes and keep stirring (DO NOT WALK AWAY). Add a few twists of pepper to taste. Hot stew ready.
Source: https://dailyezcooking.wordpress.com/
