Cream Stew
6 portions
45mA rich and hearty chicken stew. It's big in Japan.
What you will need
3 Carrots
1 Potato
1 lb boneless skinless Chicken Thighs
2 Tbsp Butter
2 Tbsp AP Flour
1 cup Milk
4 cups Chicken Broth
(Nutritional facts 112 calories, 7.14 g fat, 7.08 g carbohydrates, 4.99 g protein, 25 mg cholesterol, 460 mg sodium)How to cook
1
2
Gather ingredients.
3
Peel the carrots. Remove the root tips and chop, rolling as you chop. This is called a roll cut and it just randomizes the shape of the carrot a little to make things more interesting. It also tends to help you keep the carrot chunks at similar sizes if you do it right.
4
Peel the potatoes and cut to a medium dice (around 3/4").
5
chop up the chicken thighs into bite-sized strips.
6
In a soup pot over medium-low heat, melt the butter.
7
Stir in the flour.
8
Stir continuously over heat until the flour toasts, taking on a reddish-brown color.
9
Stir in the milk. Increase to high heat and bring the liquid to a simmer.
10
Add the chicken broth.
11
Toss in the chopped carrots.
12
Add the diced potatoes.
13
Simmer gently for about 15 minutes.
14
Adjust seasoning as needed. I like to go heavy on the black pepper here.
15
Add the chicken.
16
Simmer gently for about 10 minutes, or until carrots, potatoes are tender and chicken is cooked through.
17
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