Ingredients
- 3 Boneless chicken thighs boneless, skinless; cut into about 1-inch pieces
- 2 or 3 Potatoes peeled, cut into about 1-inch chunks
2 or 3 Carrots peeled, cut into about ½-inch pieces
1 bunch broccoli cut into bite-sized florets
½ Yellow Onion chopped
Salt to taste
Black pepper to taste- 1 Tbsp Cooking oil
20 g butter for the sauce
30 g all-purpose flour for the sauce; plus extra as needed for lightly dusting chicken
300 ml milk for the sauce
800 ml water
Instructions
- Prepare the vegetables and chicken, keeping raw chicken separate from the vegetables. Season the chicken with pepper and refrigerate while making the sauce.
- Melt the 20 g butter in a saucepan over medium-low heat. Stir in the 30 g flour and cook, stirring, for about 1 minute. Gradually whisk in the 300 ml milk until smooth. Cook gently, stirring, until thickened; set aside.
- Heat the tablespoon of oil in a large pot over medium heat. Lightly dust the chicken with a little extra flour, shaking off excess. Brown in batches as needed, then transfer to a plate. It does not need to be cooked through at this stage.
- Add the potatoes and carrots to the same pot and stir for about 2 minutes. Add the chopped onion and cook briefly, stirring.
- Pour in the 800 ml water, scraping up browned bits. Return the chicken and any juices to the pot immediately. Bring to a gentle simmer and cook until the vegetables are nearly tender and the chicken reaches 165°F in the thickest pieces, checking after about 15 minutes and continuing as needed.
- Stir some hot broth into the prepared white sauce to loosen it, then stir the sauce into the stew. Add the broccoli and simmer gently, stirring often, for about 5 minutes or until the broccoli is tender and everything is hot. Avoid a hard boil after adding the milk sauce.
- Check that the potatoes and carrots are tender and the chicken is at least 165°F. Adjust salt and pepper to taste and serve hot.
Notes
Timing is an estimate; chicken temperature and vegetable tenderness control the finish. Chicken thighs and vegetable sizes vary, so a tested serving yield is not available for this recovered formula. The 30 g flour is for the white sauce; use a separate small amount as needed for the light chicken coating. Return browned chicken to the simmering pot promptly rather than holding it partially cooked while the vegetables cook.
