奶油白醬雞肉燉菜

First make the white sauce. Put 25 g unsalted butter in a small saucepan over low heat. Once melted, add 25 g flour and stir-fry to form a smooth roux. Keep on low heat throughout to avoid burning.

Once the flour is fragrant, move the pan off the heat. Add 1/3 of the milk and slowly stir with a spoon until fully absorbed and no lumps remain. Add the remaining milk in 2-3 batches, stirring gently each time.

Return the pan to the heat on low. Cook while stirring. The sauce will slowly thicken. Once it reaches a soup-like consistency, turn off the heat and set aside.

Now prepare the vegetables. Halve the Brussels sprouts, separating stalks from leaves. Cut onion into thick strips. Peel carrot and cut into rolling pieces. Separate shimeji mushrooms into smaller clusters. Place all vegetables in a small pot.

Add 200 ml chicken stock, cover, and cook over medium-low heat for 20 minutes.

Cut broccoli into 4 small florets and rinse. In a small pot bring water to a boil, add a pinch of salt, add broccoli and cook 3 minutes. Remove and set aside.

Cut chicken thigh into large pieces. Heat a non-stick pan without oil. Once hot, place chicken skin-side down to render the fat, then flip and cook other side until golden.

Place the pan-fried chicken on top of the cooked vegetables, cover, and cook a further 10 minutes.

Add the white sauce, gently stir to combine with the vegetables and chicken. Cook over medium-low heat for 2-3 minutes, stirring occasionally. Season with salt and white pepper.

Plate and sprinkle with a little parsley. Arrange the reserved broccoli on top.