Pre-poach the chicken for about 40 minutes until tender in water to cover. Keep the poaching liquid, which is full of umami.
Melt the butter over low heat, add the flour and stir so as not to create any lumps.
Continue stirring and cooking, taking the pan off the heat occasionally so as not to burn the roux.
Add a little milk and mix well so as not to create any lumps. Don't let the milk boil. Keep it on low heat.
When it forms a paste add a little more milk and mix in well. Continue mixing and adding the milk, taking care not to let it boil.
Add some nutmeg, salt and pepper and the special sauce is finished.
Add the precooked chicken, the poaching liquid, mushrooms and vegetables, and simmer over low heat for about 10 minutes, and it's done!
Story Behind this Recipe
I wanted to make a dish using bechamel sauce and not relying on a readymade stew roux mix.
Only butter is used! You can make this creamy without using any heavy cream, so it's pretty healthy! The only umami comes from the chicken itself, plus, there aren't any artificial flavorings. Simmer the whole chicken thigh until it's soft enough to break apart with a spoon.