No-Roux White Stew

Method/Instructions

• Cut chicken thighs, onions, potatoes, and carrots into bite-sized pieces.
• Separate shimeji mushrooms, remove the base, and break them into bite-sized pieces. Peel asparagus halfway from the base and cut into easily manageable sizes.
• Heat butter in a frying pan and sauté onions, chicken thighs, potatoes, carrots, and salt.
• Once they start changing color, add shimeji mushrooms and flour. Sauté over medium heat until the floury texture disappears, gradually adding milk to extend the mixture.
• Once they start changing color, add shimeji mushrooms and flour. Sauté over medium heat until the floury texture disappears, gradually adding milk to extend the mixture.