Japanese Cream Stew
Japanese Cream Stew
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and cut into 1/2-inch rounds
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 4 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 cups cooked white rice, for serving
Instructions
- 1
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
⏱️ 3 min
- 2
In a large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of butter to the pot. Add the chopped yellow onion and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the carrots, potatoes, and sliced mushrooms. Cook for another 5 minutes, stirring occasionally.
⏱️ 5 min
- 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 6
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, or until the vegetables are tender.
⏱️ 15 min
- 7
Stir in the milk and heavy cream. Return the cooked chicken to the pot. Bring the stew back to a gentle simmer, stirring occasionally. Do not boil.
⏱️ 5 min
- 8
Add the frozen peas and cook for another 2-3 minutes, or until heated through. Season with salt and black pepper to taste.
⏱️ 3 min
- 9
Serve the Japanese Cream Stew hot over cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Cream Stew
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and cut into 1/2-inch rounds
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 4 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 cups cooked white rice, for serving
Instructions
- 1
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
⏱️ 3 min - 2
In a large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of butter to the pot. Add the chopped yellow onion and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the carrots, potatoes, and sliced mushrooms. Cook for another 5 minutes, stirring occasionally.
⏱️ 5 min - 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 6
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, or until the vegetables are tender.
⏱️ 15 min - 7
Stir in the milk and heavy cream. Return the cooked chicken to the pot. Bring the stew back to a gentle simmer, stirring occasionally. Do not boil.
⏱️ 5 min - 8
Add the frozen peas and cook for another 2-3 minutes, or until heated through. Season with salt and black pepper to taste.
⏱️ 3 min - 9
Serve the Japanese Cream Stew hot over cooked white rice.
⏱️ 1 min