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This rich and creamy Japanese-style cream stew is made with chicken, and vegetables simmered in a delicious homemade soup. All you need is one pot and 30 minutes; it's so easy! Serve this dish with a warm baguette for a delicious and comforting meal, especially in winter.
INGREDIENTS:
- 300 g boneless chicken thigh - 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 - thinly sliced
- 150 g potato - waxy type, peeled and cut into bitesize pieces
- 150 g carrot - 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
- ½ tsp parsley - finely chopped for garnish
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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#chickenstew #creamstew #shichu #Japanesefood #cookingchannel
12 ноя 2020
