Chicken Cream Stew

Name: Chicken Cream Stew
Yield: 4 servings
Cuisine: British
Ingredients: 400 g Chicken Thigh Fillets; 1 Large Onion; 1 Large Carrot; 2 Potatoes; 1 tablespoon Canola Oil; 2 cups Chicken Stock; 1 Bay Leaf; Salt & White Pepper; <Roux Ingredients>; 50 g Butter; 4 tablespoons Plain Flour; 1 cup Milk

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Cream Stew’ is a very popular dish in Japan. When the weather is getting cold, we often see TV ads of ready-made cream stew roux and we start to crave for the dish. My children loved it when they were young. And now? They still love it but I don’t use read-made roux. It’s a quite simple dish to cook.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

400 gChicken Thigh Fillets
1Large Onion
1Large Carrot
2Potatoes
1 tablespoonCanola Oil
2 cupsChicken Stock
1Bay Leaf
Salt & White Pepper
50 gButter
4 tablespoonsPlain Flour
1 cupMilk

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Steps

1

Prepare vegetables first. I recommend to cut Onion and Potatoes into large chunky pieces. Slice Carrot about 1cm. Cut Chicken Fillets into 4 to 5cm chunky pieces.
2

Heat Oil in a pot over a medium to high heat, cook Chicken for a minute. Add vegetables, Chicken Stock and Bay Leaf, and bring it to the boil. Reduce heat to medium to low and cook until vegetables are soft.
3

While you are cooking Chicken and vegetables, make the roux. Heat Butter in a saucepan over medium heat until melted and foaming, add Flour and cook stirring until mixture bubbles. Slowly add Milk, stirring constantly until it thickens. The Roux is very thick and it is paste-like.
4

When vegetables are just cooked, taste the soup and season with Salt & White Pepper as required, then add the roux. Gently stir to let the roux dissolve, cook for a few more minutes over a low heat. Add extra Milk or Water to thin if required.