Cream Stew with Boneless Chicken Thigh

Name: Cream Stew with Boneless Chicken Thigh
Yield: 2 servings
Cuisine: British
Ingredients: 350 g Boneless chicken thigh; 1 medium (about 120g) Onion (thinly sliced); 80 g Shimeji mushroom; 80 g Spinach; 3 cloves (about 15g) Garlic (minced); 1 tsp Chicken stock powder; 0.5 tsp Oyster sauce; 30 g (plus extra for spinach) Butter; 2 tbsp (about 16g) All-purpose flour; 300 ml Milk; 1 tbsp Oil; to taste Salt; to taste Black pepper; as needed (for serving) Warm bread

Helen Chia @BlueFirefly

Perfect for chilly autumn night.

Helen Chia @BlueFirefly

Perfect for chilly autumn night.

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Ingredients

2 servings

350 gBoneless chicken thigh
1medium (about 120g) Onion (thinly sliced)
80 gShimeji mushroom
80 gSpinach
3 cloves(about 15g) Garlic (minced)
1 tspChicken stock powder
0.5 tspOyster sauce
30 g(plus extra for spinach) Butter
2 tbsp(about 16g) All-purpose flour
300 mlMilk
1 tbspOil
to taste Salt
to taste Black pepper
as needed(for serving) Warm bread

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Steps

1

Place chicken thigh skin side down in a pan, put weight on top, and cook until golden.
2

Flip chicken, sear briefly, then cut into bite-size pieces.
3

In the same pan, sauté thinly sliced onion, shimeji, and minced garlic in chicken fat.
4

Add 30g butter, melt, then stir in flour and cook for 1 min.
5

Gradually add milk, stirring constantly to avoid lumps.
6

Add chicken stock powder and oyster sauce, mix well.
7

Return chicken pieces, cover, simmer on low for 4 min.
8

In another pan, wilt spinach with oil and butter, season with salt and pepper.
9

Add spinach to stew, stir, and serve hot with warm bread.