Vegetable stew with chicken

4 tablespoons of butter
1 large onion,
3 stalks of celery
1 red pepper,
4 tablespoons of flour
3 cups chicken broth
1 large potato
60 dkg chicken,
50 dkg of white asparagus,
2 cups of thick cream,
salt, black pepper,
1 tablespoon of chopped coriander
In butter, fry the finely chopped onion. Cut the celery into thin slices, strips of pepper, diced potatoes, add to onions and cook together for 10 minutes. Sprinkle with flour and slowly pour in the broth, stirring constantly, then add the chicken cut into pieces. Peel the asparagus, cut off about 3 cm from the top and put the tips for later, and cut the remaining stalks into 2 cm pieces and add to the chicken. Cook for about 30-40 minutes, when the meat is cooked, add the tips of asparagus and cook for another 5 minutes. Lightly salt cream, temper with hot sauce and pour into the stew. Stir and do not continue cooking. Season with salt and pepper. Serve sprinkled with chopped coriander.