Cut the chicken, carrots, and potatoes into bite-sized pieces. Slice the onion to 1 cm. Season the chicken with salt and pepper.
In a pot or pan, heat olive oil over medium heat and cook the chicken, skin side down.
When both sides are nicely browned, add onions, carrots, and potatoes respectively and sauté.
When the onions are translucent, add butter, stirring to coat the vegetables. Sprinkle flour and cook until no longer floury.
Add the canned tomatoes and stir a few times then add milk, water, stock cubes, and sugar.
Stir well to prevent lumps. When it comes to a boil, cover with a lid and bring the heat to low. Simmer for 30 minutes, stirring occasionally to prevent the stew from burning.
When the vegetables are softened, season with salt and pepper. Done!
If you have leftovers, pour it over rice or use as pasta sauce. I recommend penne!
Story Behind this Recipe
I love pasta with tomato cream sauce, and wanted to make a similar tasting stew.
The color becomes richer as you keep simmering the stew so don't worry. Stir fry well in Step 4, and mix well at Step 6. Chicken stock cubes are larger than regular consomme cubes. Use 3 cubes if you are using consomme cubes. Use any vegetables you like. Lotus roots, pumpkin, and mushrooms are good.