Japanese Chicken Cream Stew (White Stew)

Name: Japanese Chicken Cream Stew (White Stew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 300 g boneless chicken thigh (cut into bitesize pieces); 1 pinch salt; 1 pinch ground black pepper; 2 tbsp all-purpose flour (1 tbsp for coating and 1 tbsp for thickening the stew); 2 tbsp olive oil; 200 g yellow onion (thinly sliced); 150 g potato (waxy type, peeled and cut into bitesize pieces); 150 g carrot (peeled and cut into bitesize pieces); 150 g red bell pepper (cubed); 2 tbsp white wine; 400 ml whole milk; 1 chicken bouillon cube (I used knorr's chicken bouilon cube); 100 g broccoli (bitesize florets); 2 tbsp heavy cream; 1 tbsp preferred shredded melting cheese (preferably hard cheese like parmesan or pecorino); 10 g unsalted butter; ½ tsp parsley (finely chopped for garnish)

Instructions

Prep:10minCook:20min

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.

Updated at: Mon, 25 Nov 2024 04:31:50 GMT