Creamy Chicken Stew

Ingredients

• 2 teaspoons vegetable oil
• 11 ounces boneless skinless chicken thighs, cut into 1-inch pieces
• 8 ounces onions (1 medium onion), finely chopped
• 9 ounces carrots (2 carrots), cut into 1/2-inch thick chunks
• 1 bay leaf
• 1 cup chicken stock
• 1 teaspoon salt
• 9 ounces potatoes (1 large potato), cut into 1-inch cubes
• 2 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 4.5 ounces broccoli (1 small head), segmented

Instructions

1. 1
   Generously salt and pepper the chicken.
2. 2
   Heat the vegetable oil in a heavy bottomed pot such as a dutch oven over medium heat until hot.
3. 3
   Add the chicken and fry one side until cooked, but not browned. Flip the chicken over and then add the onions on top. Cover with a lid and let the the onions steam until tender (about 10 minutes).
4. 4
   Add the carrots, bay leaf, chicken stock and salt. Cover with the lid and continue to cook for another 15 minutes. You want to maintain a gentle simmer, so turn down the heat if needed.
5. 5
   Add the potatoes, cover and cook until the potatoes and carrots are tender (about 20-30 minutes).
6. 6
   Meanwhile, melt the butter in a small saucepan and then add the flour. Stir and cook until the mixture is smooth and bubbly, but do not let it brown.
7. 7
   Add the milk and immediately whisk the mixture to prevent lumps from forming. Continue whisking and heating until the mixture comes to a boil and gets thick.
8. 8
   Add the white sauce and broccoli to the stew and stir to combine. Adjust salt and pepper to taste and cook over medium-low heat until the broccoli is tender. Be careful not to let the stew boil or the milk will curdle.
9. 9
   Serve with a loaf of crusty bread.