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
Directions
Generously salt and pepper the chicken.
Heat the vegetable oil in a heavy bottomed pot such as a dutch oven over medium heat until hot.
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).
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.
Add the potatoes, cover and cook until the potatoes and carrots are tender (about 20-30 minutes).
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.
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.
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.
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