Cream Stew

This is a popular dish in Japan, and the kids love it. They sell the sauce ready-made in a roux, but I like to make it myself. This makes a large batch.
Ingredients:
Olive oil
2 tbsps butter
700g chicken breast, chopped, skin removed
1 onion chopped in large pieces
2 carrots, peeled and cubed
1 potato, peeled and cubed
1 yellow & red capsicum, chopped large
1 bunch of broccoli
1 can cream corn
1/2 cup sake or dry white wine
500ml chicken stock
1 litre milk
3 tbsps flour
Salt and pepper
Rub salt and pepper into the chicken and brown in 1 tbsp of butter and 1tbsp olive oil. Remove and set aside. Melt remaining butter in pan and add onion, with carrots, potato and fry until onion is softened. Add flour and coat, then add sake or wine, then chicken stock. Once carrots are soft, add capsicum and return chicken to pot. Add broccoli and cream corn and boil for 5 minutes. Add the milk and heat but do not boil. Season with salt and pepper.