クリームシチュー（チキンクリームシチュー）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Cut the core of the onion and cut it into thin slices.
Cut the peeled carrot into pieces.
Cut the broccoli into florets.
Shred the stems of the mushrooms.
Cut the peeled potatoes into bite-sized pieces,
Sprinkle salt (not listed) on the chicken thighs and rub.

Heat a saucepan over medium heat, add the butter and melt.
Add the chicken thighs and cook until browned on both sides.
Add carrots and potatoes.
Add half of the onion and mix gently.
Add the sake and scrape up the ingredients stuck to the pot with a rubber spatula.
Add water and salt and bring to a boil.
Cover and simmer over medium-low heat for 6 to 7 minutes.

Heat the frying pan.
Add (A) and the remaining onions and mushrooms and stir-fry well.
Add a small amount of milk and mix several times.
Once the ingredients have thickened, add the remaining milk and salt (for the white sauce) and heat until it comes to a boil, stirring occasionally.

Add broccoli to step 2, cover, and simmer for 2 minutes.
Turn off the heat, add Step 3, mix and bring to a boil.

Arrange 4 on a plate.
Finish by adding coarsely ground pepper.