Cream Stew with Store-Bought Roux

Name: Cream Stew with Store-Bought Roux
Cuisine: American
Ingredients: 10 1/2 oz chicken thighs; 2 large potatoes; 1 large onion; 1/2 carrot; 1 head broccoli; 9 tablespoons stew mix; 5 cups water (about 1200 ml); 1 teaspoon (1/2 cube) granulated consommé (or 1/2 cube); 2/3-3/4 cup milk (150-200 ml); Salt and pepper, to taste; 1 pinch dashi stock (granules)

Ranaberry @cook_40134951

Make a delicious and rich stew with just a little extra effort using store-bought roux. Perfect for cold days or Christmas! The origin of this recipe: I wanted to make a delicious stew using store-bought roux.

Ranaberry @cook_40134951

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Ingredients

10 1/2 ozchicken thighs
2large potatoes
1large onion
1/2carrot
1 headbroccoli
9 tablespoonsstew mix
5 cupswater (about 1200 ml)
1 teaspoon (1/2 cube)granulated consommé (or 1/2 cube)
2/3-3/4 cupmilk (150-200 ml)
Salt and pepper, to taste
1 pinchdashi stock (granules)

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Steps

1

Cut the chicken thighs and vegetables into bite-sized pieces.
2

Bring a small pot of water to a boil, add salt (not listed in ingredients), and boil the broccoli for 2 minutes. Drain and set aside.
3

Heat oil in a pot, sauté the chicken skin-side down, add salt, pepper, and dashi stock, and cook until both sides are browned. (Be careful not to burn)
4

Add the vegetables, except for the broccoli, to the pot and sauté until the onion becomes slightly translucent. (Be careful not to burn)
5

Add 5 cups of water (about 1200 ml) and bring to a boil over high heat. Skim off any foam, then simmer over medium heat for 20 minutes.
6

Turn off the heat, gradually dissolve the stew roux into the pot, then turn the heat back on to low and cook for 5 minutes. (Be careful as it thickens and can burn easily)
7

Add milk, broccoli, and consommé, simmer for 5 minutes, and it's ready to serve!