issagrill

1: Heat a heavy bottom pot on medium-high, add olive oil. Once hot add chicken thighs, season with salt and pepper, and fry until fully cooked through- around 6-7 minutes. Remove from the pot, and set aside.

2: Turn the heat to low and add onions and scrape the fond at the bottom of the pot (brown bits). Cook the onions until translucent and add in grated garlic and cook until fragrant.

3: Make the roux by adding butter and flour into the pot. Stir until all flour is saturated with butter and there are no clumps. Slowly add in chicken stock and combine. Add milk and cream, then turn the heat to medium, and bring to a boil.

4: Add back in the cooked chicken, carrots, potato, thyme and season to taste. Cover with a lid and cook, stirring occasionally, until the potatoes are soft, around 15 minutes.

5: When the potato is softened, remove the thyme and add in broccoli and cook until tender, around 6-7 minutes. Serve with bread and enjoy~