Ingredients
6 tbsp. extra-virgin olive oil
4 large boneless, skinless chicken breasts
salt and pepper
3 tbsp. butter
4 fresh sage leaves
8 large button mushrooms
1 large carrot
12 pearled onions
8 Brussels sprouts
1 c. cauliflower
1 stalk celery
1/2 c. flour
1 1/2 qt. chicken stock
8 oz. milk
Preparation
Step 1Heat 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.Step 2Add 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 sauté for 1 to 2 minutes.Step 3Sprinkle in the flour and reduce to medium heat. 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.Step 4Return the chicken to the pot and simmer with the vegetables 20 to 30 minutes on low heat, until vegetables are tender and stew has thickened. Taste for seasoning, adding more salt and pepper if needed. Serve on its own, or with Michael Schlow’s Buttered “Noodles”.
