Cream Stew
Cream Stew
Ingredients
For the Cream Stew
- 1/2 onion, roughly chopped
- 2 potatoes, medium-sized, diced
- 1 carrot, medium-sized, diced
- 2 pc button mushrooms, sliced
- 80 gr broccoli, separated into florets
- 150 gr chicken thigh, diced
- 250 ml water, or chicken broth
- 1 bay leaf
- as needed salt
- as needed white pepper
- as needed sugar
- as needed MSG
- as needed oil, for cooking
For the White Roux
- 15 gr butter
- 1/4 onion, finely chopped
- 1 1/2 tablespoons flour
- 250 ml milk
Instructions
- 1
Dice the 150 gr chicken thigh. Season the diced chicken with salt and white pepper.
⏱️ 5 min
- 2
Dice the 2 medium-sized potatoes and 1 medium-sized carrot. Roughly chop the 1/2 onion. Slice the 2 pc button mushrooms. Separate the 80-100 gr broccoli into florets.
⏱️ 10 min
- 3
Heat a cooking pan and add oil. Add the seasoned diced chicken thigh and cook until browned.
⏱️ 5 min
- 4
Add the roughly chopped 1/2 onion to the pan with the chicken and sauté until translucent. Then, add the diced carrots and potatoes to the pan and mix well.
⏱️ 5 min
- 5
Pour in 250 ml water or chicken broth and add 1 bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the vegetables are tender.
⏱️ 10 min
- 6
In a separate small pan, melt 15 gr butter. Add the 1/4 finely chopped onion and sauté until translucent. Add 1 1/2 tablespoons flour and stir constantly for 1 minute to cook the flour. Gradually add 250 ml milk while stirring continuously until a smooth roux forms.
⏱️ 5 min
- 7
Add the broccoli florets and sliced mushrooms to the simmering stew and cook for another 2-3 minutes. Pour the prepared white roux into the stew and mix thoroughly.
⏱️ 5 min
- 8
Season the stew with salt, white pepper, sugar, and MSG to taste. Stir until well combined.
⏱️ 2 min
- 9
Ladle the warm cream stew into bowls and serve immediately. Optionally garnish with parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Stew
For the Cream Stew
- 1/2 onion, roughly chopped
- 2 potatoes, medium-sized, diced
- 1 carrot, medium-sized, diced
- 2 pc button mushrooms, sliced
- 80 gr broccoli, separated into florets
- 150 gr chicken thigh, diced
- 250 ml water, or chicken broth
- 1 bay leaf
- as needed salt
- as needed white pepper
- as needed sugar
- as needed MSG
- as needed oil, for cooking
For the White Roux
- 15 gr butter
- 1/4 onion, finely chopped
- 1 1/2 tablespoons flour
- 250 ml milk
Instructions
- 1
Dice the 150 gr chicken thigh. Season the diced chicken with salt and white pepper.
⏱️ 5 min - 2
Dice the 2 medium-sized potatoes and 1 medium-sized carrot. Roughly chop the 1/2 onion. Slice the 2 pc button mushrooms. Separate the 80-100 gr broccoli into florets.
⏱️ 10 min - 3
Heat a cooking pan and add oil. Add the seasoned diced chicken thigh and cook until browned.
⏱️ 5 min - 4
Add the roughly chopped 1/2 onion to the pan with the chicken and sauté until translucent. Then, add the diced carrots and potatoes to the pan and mix well.
⏱️ 5 min - 5
Pour in 250 ml water or chicken broth and add 1 bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the vegetables are tender.
⏱️ 10 min - 6
In a separate small pan, melt 15 gr butter. Add the 1/4 finely chopped onion and sauté until translucent. Add 1 1/2 tablespoons flour and stir constantly for 1 minute to cook the flour. Gradually add 250 ml milk while stirring continuously until a smooth roux forms.
⏱️ 5 min - 7
Add the broccoli florets and sliced mushrooms to the simmering stew and cook for another 2-3 minutes. Pour the prepared white roux into the stew and mix thoroughly.
⏱️ 5 min - 8
Season the stew with salt, white pepper, sugar, and MSG to taste. Stir until well combined.
⏱️ 2 min - 9
Ladle the warm cream stew into bowls and serve immediately. Optionally garnish with parsley.
⏱️ 1 min