How to Make Award-winning Chicken Cream Stew

Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Quick Chicken Cream Stew. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Cream Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Cream Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Cream Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Chicken Cream Stew using 12 ingredients and 4 steps. Here is how you cook it.

‘Cream Stew’ is a very popular dish in Japan. When the weather is getting cold, we often see TV ads of ready-made cream stew roux and we start to crave for the dish. My children loved it when they were young. And now? They still love it but I don’t use read-made roux. It’s a quite simple dish to cook.

Ingredients and spices that need to be Prepare to make Chicken Cream Stew:

1. 400 g Chicken Thigh Fillets
2. 1 Large Onion
3. 1 Large Carrot
4. 2 Potatoes
5. 1 tablespoon Canola Oil
6. 2 cups Chicken Stock
7. 1 Bay Leaf
8. Salt & White Pepper
9. <Roux Ingredients>
10. 50 g Butter
11. 4 tablespoons Plain Flour
12. 1 cup Milk

Instructions to make to make Chicken Cream Stew

1. Prepare vegetables first. I recommend to cut Onion and Potatoes into large chunky pieces. Slice Carrot about 1cm. Cut Chicken Fillets into 4 to 5cm chunky pieces.
2. Heat Oil in a pot over a medium to high heat, cook Chicken for a minute. Add vegetables, Chicken Stock and Bay Leaf, and bring it to the boil. Reduce heat to medium to low and cook until vegetables are soft.
3. While you are cooking Chicken and vegetables, make the roux. Heat Butter in a saucepan over medium heat until melted and foaming, add Flour and cook stirring until mixture bubbles. Slowly add Milk, stirring constantly until it thickens. The Roux is very thick and it is paste-like.
4. When vegetables are just cooked, taste the soup and season with Salt & White Pepper as required, then add the roux. Gently stir to let the roux dissolve, cook for a few more minutes over a low heat. Add extra Milk or Water to thin if required.

While this is in no way the end all be all guide to cooking fast and simple lunches it is very good food for thought. The stark reality is that this will get your creative juices flowing so that you can prepare excellent lunches for the family without having to accomplish too much heavy cooking in the process.

So that is going to wrap this up with this special food Step-by-Step Guide to Make Any-night-of-the-week Chicken Cream Stew. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!