Creamy Chicken and Carrot Stew

1Peel and chop the carrots (4) into small pieces.

2In a large pot, heat some oil over medium heat.

3Add the chicken slices to the pot and cook until browned on all sides.

4Add the chopped carrots (4) to the pot and sauté for a few minutes until slightly softened.

5Pour the entire bottle of cream milk into the pot and stir well to combine all ingredients.

6Season with salt and pepper to taste.

7Cover the pot and let the stew simmer on low heat for about 20-25 minutes, stirring occasionally.

8Once the chicken is cooked through and the carrots (4) are tender, remove from heat and let it rest for a few minutes before serving.

9Serve the creamy chicken and carrot stew hot, garnished with fresh herbs if desired.