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Dice the 150 gr chicken thigh. Season the diced chicken with salt and white pepper.

Dice the 2 medium-sized potatoes and 1 medium-sized carrot. Roughly chop the 1/2 onion. Slice the 2 pc button mushrooms. Separate the 80-100 gr broccoli into florets.

Heat a cooking pan and add oil. Add the seasoned diced chicken thigh and cook until browned.

Add the roughly chopped 1/2 onion to the pan with the chicken and sauté until translucent. Then, add the diced carrots and potatoes to the pan and mix well.

Pour in 250 ml water or chicken broth and add 1 bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the vegetables are tender.

In a separate small pan, melt 15 gr butter. Add the 1/4 finely chopped onion and sauté until translucent. Add 1 1/2 tablespoons flour and stir constantly for 1 minute to cook the flour. Gradually add 250 ml milk while stirring continuously until a smooth roux forms.

Add the broccoli florets and sliced mushrooms to the simmering stew and cook for another 2-3 minutes. Pour the prepared white roux into the stew and mix thoroughly.

Season the stew with salt, white pepper, sugar, and MSG to taste. Stir until well combined.

Ladle the warm cream stew into bowls and serve immediately. Optionally garnish with parsley.


Dice the 150 gr chicken thigh. Season the diced chicken with salt and white pepper.

Dice the 2 medium-sized potatoes and 1 medium-sized carrot. Roughly chop the 1/2 onion. Slice the 2 pc button mushrooms. Separate the 80-100 gr broccoli into florets.

Heat a cooking pan and add oil. Add the seasoned diced chicken thigh and cook until browned.

Add the roughly chopped 1/2 onion to the pan with the chicken and sauté until translucent. Then, add the diced carrots and potatoes to the pan and mix well.

Pour in 250 ml water or chicken broth and add 1 bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the vegetables are tender.

In a separate small pan, melt 15 gr butter. Add the 1/4 finely chopped onion and sauté until translucent. Add 1 1/2 tablespoons flour and stir constantly for 1 minute to cook the flour. Gradually add 250 ml milk while stirring continuously until a smooth roux forms.

Add the broccoli florets and sliced mushrooms to the simmering stew and cook for another 2-3 minutes. Pour the prepared white roux into the stew and mix thoroughly.

Season the stew with salt, white pepper, sugar, and MSG to taste. Stir until well combined.

Ladle the warm cream stew into bowls and serve immediately. Optionally garnish with parsley.
