Description
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!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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
