January 2, 2018

Simple Chicken White Cream Stew

Simple Chicken White Cream Stew

This is an easy and comforting Japanese Yoshoku (western style) recipe that comes together in about 20-30 minutes. For those bitterly cold days, this dish is a hit with both the kids and the adults in my house. If you don’t have powdered mushroom stock, chicken bouillon cube works, but I find the mushroom stock gives it a delicately savory flavor.

The key to this stew is simplicity–don’t go throwing all sorts of things in here or else the flavors of each individual ingredient gets lost. Sometimes I use House brand cream stew cubes (the same company make Vermont Curry cubes for my Katsu Curry recipe) and while delicious, is not necessary to make this tasty dish.

I also like to drop leftover rice into it to make a creamy chicken and rice stew.

Ingredients

  • 1 chicken thigh, cut into bite sized pieces
  • 1 tablespoon butter
  • 1/4 cup onions, diced
  • 1/4 cup carrots, sliced
  • 1/4 cup potato, diced
  • 1/4 cup green peas (or broccoli florets)
  • 1 tablespoon all purpose flour
  • 2 cups water
  • 2 cups milk
  • 1 teaspoon powdered mushroom stock (or 1 chicken bouillon cube)
  • Salt and pepper to taste
1. In a pot over medium high heat, cook onions in butter until translucent.
2. Add flour and chicken thigh pieces and cook until chicken is no longer pink.
3. Add water, mushroom stock, carrots, and potatoes and simmer until potatoes are fork tender.
4. Add milk and green peas (this way, the peas remain green instead of turning yellow) and cook for about 3 more minutes. Stew should be thickened, but if not, add more flour by the teaspoons until desired consistency is reached.
5. Add salt and pepper to taste (not during the cooking process because the potatoes will soak up all the salt, causing us to add to much sodium, especially for those on a low-salt diet.)
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Filed Under: bento, decoben, Japanese, recipes