No-roux Easy Chicken Cream Stew
A classic Japanese winter comfort food with a shortcut to save you time and energy. It's as easy as using a boxed cream stew roux but better for you because there's no additives not to mention it taste way better! Use some cream to add extra creaminess!
- Chicken breast (About 1lb)
- Carrots (4-5 small or 2 large)
- Onion (1 medium)
- Potatoes (3-4)
- Mushrooms (1 package)
- Broccoli (1 bunch)
- Chicken stock (1 liter)
- Milk (1 liter)
- Butter (1- 2 Tbsp)
- Flour (1/3 cup)
- Pepper and Salt (To taste)
Cut all the vegetable and the chicken to bite size chunks set aside.
In a large pan on the medium low heat, melt butter and add onion and cook until tender.
Add chicken and a little bit of pepper continue to cook until the chicken is no longer pink on the surface. (No need to cook completely)
Add other veggies minus broccoli and chicken stock. Cook covered until all the carrots and potatoes are cooked through.
In a bowl or pitcher mix together about half the amount of milk and flour. Mix well to get rid of any lumps.
Mean while cook the broccoli until your preferred tenderness in a separate pan.
Turn down the heat to very low and add remaining milk and milk and flour mixture in the pot stir well and cook for a couple of minutes to thicken. Add salt to taste.
Top the stew with the broccoli florets and serve it with dinner roll or buttered French bread.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.