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In a small pot, bring water to a boil and add salt. Add broccoli florets and cook for 2 minutes. Drain and set aside.
Season the chicken with salt and set it aside.
Heat a heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon of oil. Add the chicken and cook until the outside is golden brown. Remove the chicken from the pot and set it aside.
Add onions, potatoes, and carrots to the pot and mix. Add ¼ cup of chicken stock. Bring it to a simmer and lower the heat to low. Cover and cook until the vegetables are cooked through, about 5 minutes.
Add 3 tablespoons of butter. Once the butter is completely melted, add 3 tablespoons of flour. Mix to coat the vegetables and cook for 2 minutes.
Add the remaining chicken stock and mix well until the sauce thickens.
Add the chicken back to the pot. Pour in the milk and mix well. Cover and cook on low heat for about 5 minutes until the stew is hot. Do not boil to prevent the milk from curdling.
Add the blanched broccoli and season with salt. Mix well and serve while it's hot.