Michael Schlow's Creamy Chicken Stew

Heat the olive oil in a large, high-sided pan over a high flame. Season the chicken with salt and pepper, add to the pan, and sear until golden brown, about 2 minutes. Remove from the pan with a slotted spoon and set aside. Add the butter and melt over high heat. Add the sage leaves, cook 1 minute, then remove and discard. Add all of the vegetables, stir to coat, and sauté for 1 to 2 minutes. Sprinkle in the flour and reduce to medium heat. Stir to coat the vegetables evenly and cook for 1 to 2 minutes. Pour in the stock and the milk, stirring constantly until fully incorporated. Return the chicken to the pot and simmer with the vegetables 20 to 30 minutes on low heat, until vegetables are tender and stew has thickened. Taste for seasoning, adding more salt and pepper if needed. Serve on its own, or with Michael Schlow's Buttered "Noodles".