Japanese White Stew with Chicken & Vegetables – HexClad Cookware Canada

Ingredients

• Stew
• 1 lb/500 grams boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper
• 2 Tbsp vegetable oil
• 1 Tbsp butter
• 4 small potatoes, cut into bite-size pieces
• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 (3.5-oz/100-gram) package brown beech (buna shimeji) mushrooms, pulled apart into small clusters
• 2 cups/400 ml chicken stock (see homemade version in note, below) or water
• 1 bay leaf
• 1 tsp dried thyme
• White Sauce
• 1 cup/200 ml whole milk
• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 pinch nutmeg
• Broccoli
• 8 oz/200 grams broccoli florets
• Steamed rice, for serving