Its creamy, hearty, and tastes amazing.
Im sure your family will love this dish.
Its also pretty quick to put together and just perfect for the cold season.
Image credits: JapaneseCooking101 via Youtube
Learn the full recipe by watching the video below.
Next, cut the chicken thighs into bite-size pieces.
Heat 1 tsp of oil again in the same pan and saute the onion.
Add the carrot and potatoes next and cook them for a couple of minutes.
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Step 2
Now, transfer the veggies to the chicken broth.
While waiting, make a bechamel sauce.
In a pan, melt the butter over medium heat.
Add the flour and cook for a couple of minutes.
Gradually add the milk while whisking constantly.
Cook for a few minutes until the sauce is smooth and thickened.
Add the bechamel sauce to the stew and stir well.
Season with salt and pepper to taste and cook uncovered for ten to fifteen minutes until the stew thickens.
Add the blanched broccoli and gently stir them in.
Transfer to a serving bowl and garnish with some chopped parsley.
