Cream Stew (クリームシチュー) or white stew is a very popular Western-influenced dish served in family restaurants and homes all across Japan.
My cousin Setsuko always comes to mind whenever I think of creamy chicken stew since she is the queen of one pot meals and always made this stew so incredibly yummy!
A simple roux is used as a base for the sauce and takes little time to make, or if you want to save even more time in the kitchen, pre-made cream sauce mix packages are sold in Japanese grocery stores. How convenient!
This cream stew recipe is the type of recipe I like to have around whenever I want easy comfort food. The taste reminds me of the inside of a chicken pot pie or a bowl of cream of chicken soup, but fancier and loaded with veggies.
I’m definitely a stew and hot pot lover whenever the temperature drops outside. If I feel like having a lighter meal, I’ll make yosenabe (Japanese hot pot) or kimchi soup. If I want something with more sustenance, a chicken vegetable stew or beef and ale stew will do the trick.
This cream stew recipe falls in the latter category because of it hearty and comforting properties. With plenty of vegetables to inject you with vitamins and the absence of skin on the chicken breast, you are looking at a bowl of creamy goodness that won’t ruin your diet.
I always feel better knowing that I don’t have to keep count of every single bite I take whenever I eat a little heavier than usual on a particular night.
What to Serve with Cream Stew
There are lots of things you can serve with cream! You can go the classic way and serve it with baguette (is there anything better than dipping fresh warm bread into a stew?) or try these easy Japanese recipe to accompany this hearty winter dish:
Did you like this Japanese Cream Stew Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Japanese Cream Stew
White cream stew is a classic Japanese dish of chicken and vegetables cooked in a cream and butter based sauce. It’s hearty, comforting and incredibly tasty!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Stews
- Method: Stewing
- Cuisine: Japanese
- 1 small onion (roughly chopped)
- 2 cloves garlic (finely chopped)
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast (cut bite size)
- 1/4 cup white wine
- 2 1/2 tablespoons flour
- 1/2 green bell pepper (finely chopped)
- 1 medium potato (peeled and roughly chopped)
- 3 medium carrots (peeled and roughly chopped)
- 10 string beans (sliced in half)
- 12 button mushrooms (sliced in half)
- 3 cups low sodium chicken broth
- 1/2 cup 2% milk
- 1 tablespoon butter
- In a pot over high heat, add oil, onions and garlic. Cook for 3 minutes.
- Add chicken and wine and cook for about 5 minutes, until chicken is cooked through.
- Lower heat to medium, add flour and stir for two minutes. It’s okay if the flour clumps a little since we will be adding the broth later.
- Add sliced potatoes, bell pepper, carrots, string beans and mushrooms. Cook for 2 minutes while continuously stirring.
- Slowly whisk in chicken broth and bring to a boil. Do not add all the broth at once since the flour will clump. Lower heat to a simmer, cover and cook for about 25 minutes, until vegetables are tender.
- Turn the heat off and whisk in milk and butter.
- Season with salt and pepper. Add more milk if the sauce is too thick. Serve warm.
Keep this cream stew refrigerated in a storage container. It will keep for 4-5 days. To reheat, microwave on medium for 2-3 minutes, or in a pot over medium heat.
- Serving Size:
- Calories: 318
- Sugar: 7.1 g
- Sodium: 161.3 mg
- Fat: 9.7 g
- Saturated Fat: 5.4 g
- Carbohydrates: 23.6 g
- Fiber: 3.9 g
- Protein: 8.6 g
- Cholesterol: 84.6 mg
Keywords: Comfort food, hearty, dinner, dairy