CREAMY CHICKEN STEW WITH VEGETABLES
THAT ARE SUPPOSED TO BE GOOD FOR YOU

3 ounces (6 Tbsp.) extra virgin olive oil
4 large boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper, to taste
3 Tbsp. butter
4 fresh sage leaves
8 large button mushrooms, quartered
1 large carrot, peeled, halved lengthwise, and sliced into 1/8-inch-thick half-moons
12 pearl onions, peeled and blanched for 2 minutes
8 Brussels sprouts, trimmed, quartered and blanched for 4 minutes
1 cup cauliflower, cut into florets
1 celery stalk, cut into 1/8-inch-thick pieces
1/2 cup flour
1 1/2 quarts chicken stock
1 cup milk

Heat the olive oil in a large, high-sided pan over a high flame.

Season the chicken with salt and pepper, add to the pan, and sear until golden brown, about 2 minutes. Remove from the pan with a slotted spoon and set aside.

Add the butter and melt over high heat. Add the sage leaves, cook 1 minute, then remove and discard.

Add all of the vegetables, stir to coat, and saute for 1 to 2 minutes.

Sprinkle in the flour and reduce the heat to medium. Stir to coat the vegetables evenly and cook for 1 to 2 minutes.

Pour in the stock and the milk, stirring constantly until fully incorporated. Return the chicken to the pot and simmer with the vegetables 20 to 30 minutes on low heat, until the vegetables are tender and stew has thickened.

Taste for seasoning, adding more salt and pepper if needed. Serve with buttered noodles.

Makes dinner for 4
Source: It's About Time: Great Recipes for Everyday Life by Michael Schlow