Chicken Cream Stew

sudachirecipes.com

Japanese Style

This rich and creamy Japanese style cream stew is made with chicken and vegetables simmered in a delicious homemade soup. All you need is one pot and 30 minutes, it's so easy! Serve this dish with warm baguette for a delicious and comforting meal, especially great in the winter.

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Cream Stew

Yield

3-4 servings

Type

Chicken

Time

30 minutes

Level

Easy

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what you'll need:

» chicken thigh » plain flour » onion » potato » broccoli » bell pepper » carrot

what you'll need:

» white wine » whole milk » chicken stock cube » double cream » grated parmesan » unsalted butter » parsley

Cut the vegetables

Thinly slice the onion and cut the rest of the vegetables into bitesize pieces, all around the same size.

1

Coat the chicken

Cut the chicken into bitesize pieces and sprinkle with a pinch of salt and pepper, and a thin layer of plain flour.

2

Sear the chicken

Heat a pan on medium high and add a drizzle of oil. Fry the chicken until browned on the outside and remove it from the pot. Set aside for later.

3

Fry the vegetables

Return the pan to the heat and add another drizzle of oil. Add the onion, pepper, carrots and potatoes. Fry for 4-6 minutes or until the onion is slightly softened.

4

Add the chicken back in

Place the seared chicken back in the pan and add flour and white wine. Mix thoroughly.

5

Add milk & chicken stock

Turn the heat down to simmer and add the milk and chicken stock cube. Mix until the stock cube is dissolved.

6

Add the rest of the ingredients

Add the broccoli, butter and cheese, mix well and then add the cream.

7

Simmer

Simmer for about 10 minutes or until the potatoes and carrots and softened. Stir occasionally.

8

Dish up

Sprinkle with parsley and serve with warm baguette. Enjoy!

9

check out FULL RECIPE »

See the full post for more information plus substitutes and additional ingredient ideas!

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