Creamy Chicken Stew

With vegetables that are suppose to be good for you 


Makes 4 portions


  • 3 ounces (6 tablespoons) extra virgin olive oil

  • 4 large boneless, skinless chicken breasts, cut into 1-inch cubes

  • Salt and pepper

  • 3 tablespoons butter

  • 4 fresh sage leaves

  • 8 large button mushrooms, quartered

  •  large carrot, peeled, halved lengthwise, and sliced into 1/8 inch-thick half-moons

  • 12 pearl onions, peeled and blanched for 2 minutes

  • 8 Brussels sprouts, trimmed, quartered, and blanched for 4 minute

  • 1 cup cauliflower, cut into florets

  • 1 celery stalk, cut into 1/8 inch thick pieces

  • ½ cup flour

  • ½ quarts Chicken Stock

  • 8 ounces (1 cup) milk



  • Heat the olive oil in a large, high-sided pan over a high flame.

  • Season the chicken with salt and pepper, add to the pan, and sear until golden brown, about 2 minutes.

  •  Remove from the pan with a slotted spoon and set aside.

  • Add the butter and melt over high heat.

  • Add the sage leaves, cook 1 minute, then remove and discard.

  • Add all of the vegetables, stir to coat, and sauté for 1 to 2 minutes.

  • Sprinkle in the flour and reduce the heat to medium. Stir to coat the vegetables evenly and cook for 1 to 2 minutes.

  •  Pour in the stock and the milk, stirring constantly until fully incorporated.

  • Return the chicken to the pot and simmer with the vegetables 20 to 30 minutes on low heat, until vegetables are tender and stew has thickened.

  • Taste for seasoning, adding more salt and pepper if needed.

  • Serve with Buttered “Noodles"