Creamy Chicken and Mushroom Stew

What does it include?

Ingredients

• 50g butter
• 1 onion finely chopped
• 100 g sliced ​​mushrooms
• 40 g wheat flour
• 1 chicken broth cube
• 1 pinch of nutmeg
• 1 pinch of mustard powder
• 250 g chicken breast, cubed
• 2 handfuls of sweet corn
• 2 large potatoes, peeled and cut into slices

How to prepare it step by step?

Preparation

1. Preheat the oven to 200°C. Place the butter in a saucepan and melt it over medium heat.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Add the mushrooms and cook until they release their juices and are tender, about 5 minutes.
4. Add the flour and mix well forming a roux; crumble the bouillon cube and stir until combined.
5. Reduce the heat and cook the roux for 2 minutes to eliminate the raw flavor of the flour.
6. Slowly pour in 500 ml of water or broth, stirring constantly until you obtain a homogeneous sauce.
7. Season with nutmeg, mustard powder, and pepper to taste. Bring the mixture to a gentle boil, then reduce heat to a simmer.
8. Add the cubed chicken and cook until completely tender, about 10 minutes.
9. Add the sweet corn and place the potato slices on top, overlapping them slightly.
10. Bake for 20-25 minutes or until the potatoes are golden and tender.