Directions

To Make

1. Cut chicken thighs into 3.5cm cubes and marinate with ¼ tsp salt and black pepper for 10 mins.
2. Bring a medium saucepan of water to a boil. Add a pinch of salt, then blanch the broccoli stems for 45 seconds. Add the broccoli florets and blanch for another 1.5 minutes. Drain and set aside.
3. Heat a heavy-bottom casserole pot over medium heat. Add butter and cooking oil. Sauté chicken cubes until 90% cooked. Add onions, carrots, and potatoes. Stir fry for 1 minute.
4. Pour in chicken stock and add the bay leaf. Bring to a boil, then reduce the heat. Add sliced mushrooms, cover, and simmer over low heat for 10-12 minutes.
5. While stew is simmering, prepare the white sauce by melting butter in a small saucepan. Add flour and stir continuously until well combined.
6. Gradually pour in warm milk while whisking or stirring constantly to prevent lumps from forming.
7. Once milk is well incorporated, add in salt, white pepper and nutmeg powder. Stir in a ladleful of stew liquid into the white sauce and stir until combined. Remove from heat.
8. Once potatoes in the stew are tender, gradually stir the white sauce into the stew until fully incorporated and creamy.
9. Add the blanched broccoli and gently mix through.
10. Serve hot.