Super Easy! Rich Tomato Cream Stew

• 350 grams Chicken thigh meat
• 2 Onion (medium)
• 1 Carrot (large)
• 4 Potatoes (medium)
• 1 can Canned diced tomato
• 2 Chicken consomme stock cubes
• 1 tbsp Olive oil
• 2 tbsp Butter
• 4 tbsp Flour
• 300 ml Milk
• 300 ml Water
• 1 tbsp Sugar
• 1 Salt and pepper

1. Cut the chicken, carrots, and potatoes into bite-sized pieces.
2. Slice the onion to 1 cm.
3. Season the chicken with salt and pepper.
4. In a pot or pan, heat olive oil over medium heat and cook the chicken, skin side down.
5. When both sides are nicely browned, add onions, carrots, and potatoes respectively and saute.
6. When the onions are translucent, add butter, stirring to coat the vegetables.
7. Sprinkle flour and cook until no longer floury.
8. Add the canned tomatoes and stir a few times then add milk, water, stock cubes, and sugar.
9. Stir well to prevent lumps.
10. When it comes to a boil, cover with a lid and bring the heat to low.
11. Simmer for 30 minutes, stirring occasionally to prevent the stew from burning.
12. When the vegetables are softened, season with salt and pepper.
13. Done!
14. If you have leftovers, pour it over rice or use as pasta sauce.
15. I recommend penne!

chicken thigh, onion, carrot, potatoes, tomato, chicken, olive oil, butter, flour, milk, water, sugar, salt

Taken from cookpad.com/us/recipes/146475-super-easy-rich-tomato-cream-stew (may not work)