Creamy Chicken and Vegetable stew Recipe

Creamy Chicken and Vegetable stew Recipe

(Enough for 4 to 5 persons)

2 boneless chicken thighs, marinate with salt and pepper for at least 15 minutes
2 slices bacon
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
10 button mushrooms, halved
2 medium size potatoes
600 ml chicken stock
200 to 250ml milk
Salt and pepper, to taste


1) Pan fry chicken thighs until just brown on both sides (not fully cooked
). Dish up and set aside for 10 minutes, and then cut into big pieces.
2) Heat up oil and butter, add bacon and onion, saute until the bacon is browned, and onions turn soft and fragrant.
3) Add all the vegetables and 2 tablespoons of flour. Saute until the vegetables turn soft.
4) Add chicken stock and chopped chicken thighs. After the stock is boiled, turn to low heat and simmer for 30 minutes.
5) Add milk, salt and pepper. When the soup starts boiling, turn off heat immediately. Serve.