Cream Stew

Prepare the chicken and vegetables: Cut 400 grams of chicken thigh into 3cm bite-sized pieces. Peel and cut 300 grams of potatoes into 3cm chunks. Peel and cut 150 grams of carrots into 1.5cm rounds or half-rounds. Peel and roughly chop 200 grams of onion. Trim and separate 100 grams of shimeji mushrooms. Cut 150 grams of broccoli into florets.

Blanch the broccoli: Bring a small pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes until vibrant green. Drain and set aside.

Sauté chicken and vegetables: In a large pot or deep skillet, melt 15 grams of unsalted butter over medium heat. Add the chicken thigh pieces and cook until lightly browned on all sides. Remove chicken and set aside.