Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken cream stew. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chicken Cream Stew is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chicken Cream Stew is something which I have loved my whole life. They are fine and they look wonderful.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little.
To begin with this recipe, we must prepare a few ingredients. You can have chicken cream stew using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Cream Stew:
- Take 400 g Chicken Thigh Fillets
- Get 1 Large Onion
- Make ready 1 Large Carrot
- Make ready 2 Potatoes
- Get 1 tablespoon Canola Oil
- Get 2 cups Chicken Stock
- Get 1 Bay Leaf
- Make ready Salt & White Pepper
- Make ready <Roux Ingredients>
- Take 50 g Butter
- Prepare 4 tablespoons Plain Flour
- Get 1 cup Milk
The meat and vegetable ingredients are almost identical to those of White Stew (Cream Stew). The diced chicken, diced potatoes, chopped carrots and onions are the same as White Stew. Instead of peas, I added broccoli florets to give a bright green colour to the stew. The major difference is the white sauce.
Instructions to make Chicken Cream Stew:
- 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.
- 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.
- 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.
- 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.
Instead of peas, I added broccoli florets to give a bright green colour to the stew. The major difference is the white sauce. In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth.
So that is going to wrap this up with this exceptional food chicken cream stew recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
