A rich and hearty chicken stew. It's big in Japan.
What you will need
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
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.
Peel the potatoes and cut to a medium dice (around 3/4").
chop up the chicken thighs into bite-sized strips.
In a soup pot over medium-low heat, melt the butter.
Stir in the flour.
Stir continuously over heat until the flour toasts, taking on a reddish-brown color.
Stir in the milk. Increase to high heat and bring the liquid to a simmer.
Add the chicken broth.
Toss in the chopped carrots.
Add the diced potatoes.
Simmer gently for about 15 minutes.
Adjust seasoning as needed. I like to go heavy on the black pepper here.
Add the chicken.
Simmer gently for about 10 minutes, or until carrots, potatoes are tender and chicken is cooked through.