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(s) (cut into bitesize pieces); 1 pinch salt; 1 pinch 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(s) (thinly sliced); 150 g potato(s) (waxy type, peeled and cut into bitesize pieces); 150 g carrot(s) (peeled and cut into bitesize pieces); 150 g red bell pepper (cubed); 2 tbsp white wine; 400 ml whole milk; 1 chicken stock cube (I used knorr's chicken bouilon cube); 100 g broccoli (bitesize florets); 2 tbsp heavy cream; 1 tbsp grated cheese (preferably hard cheese like parmesan or pecorino); 10 g unsalted butter; 1/2 tsp parsley (finely chopped for garnish)

Instructions

Prep:10minCook:20min

How to make Japanese Cream Stew made with succulent chicken thigh cooked in a delicious creamy white sauce with a fresh vegetables including potato, broccoli and bell pepper. Best served with warm baguette.

Updated at: Thu, 20 Jun 2024 01:38:35 GMT