Creamy Chicken Stew


Serving: 4


1 Chicken Breast – cut into 2cm cubes

2 Onions – sliced

4 sticks of Celerie- cut into 1cm pieces

2 Carrots – cut into 1cm pieces

4 Potatoes – cut into 2cm pieces

1 Zucchinis – cut into 1cm pieces

320cc Chicken Stock

2 of 160 cc of Milk

4 tablespoon of Flour

1 small bunch of Sage

A handful of Parmesan Cheese

A pinch of Salt

A pinch of Black Pepper

A Bay Leaf



  1. Sprinkle Salt over Chicken Breast and rest it until it is used.
  1. Put a small amount of oil in a pot and heat it with medium heat. Add Onions and Celeries in the pot. After cooking them for a few seconds, add Sage and put a lid on and make them pot-roast for 5 minutes. Pot-roasting helps to bring sweetness from vegetables.
  1. Dry Chicken Breast with paper towel. Add Chicken, Carrots, and Potatoes in the pot. Put the lid back on and make them pot-roast for another 5 minutes.
  1. Remove Sage.
  1. Add Flour and cook all together. Cook them until all ingredients are coated by flour.
  1. Add 160cc of Milk and mix all very well until the flour is dissolved and the milk is thickened.
  1. Add Chicken stock and a Bay Leaf. Put the lid on and simmer it for 20-30 minutes.
  1. Add another 160 cc of Milk and cook it for 5 minutes without a lid. Please do not make it boil. Taste the stew and season it accordingly. Turn the heat off.
  1. Sprinkle Parmesan Cheese and Black Pepper on top, and then serve.



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