Cozy Chicken Cream Stew: A Restaurant-Quality Dish at Home!
Cozy Chicken Cream Stew: A Restaurant-Quality Dish at Home!
Easy Chicken Cream Stew Recipe for Beginners by Man&re’s Cooking Class ★
Learn how to make a truly delicious chicken cream stew with this step-by-step guide from Man&re’s Cooking Class! We’ll even cover how to make a basic roux from scratch. If you’ve always found stews intimidating, this recipe from ‘The World’s Recipes’ will show you just how easy it can be. Perfect for a comforting and hearty meal!
Main Ingredients- 250g boneless, skinless chicken thighs (trim excess fat and cut into bite-sized pieces)
- 1 potato (peeled and cut into large, 3cm cubes)
- 1/2 carrot (peeled and cut into large, 3cm cubes)
- 1/2 onion (peeled and cut into large, 3cm cubes)
- 3 shiitake mushrooms (halved)
- 1 napa cabbage leaf (cut into 2-3cm pieces)
- 3 sprigs of spinach (for a fresh finish)
Sauce & Seasoning- 1 Tbsp cooking oil
- Pinch of salt
- Pinch of black pepper
- 2 cups chicken broth (vegetable broth can also be used)
- 1 bay leaf (for aroma)
Cream Sauce Base (Roux)- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup milk (warmed slightly is best)
- 1 cup heavy cream (for richness)
- 1 Tbsp cooking oil
- Pinch of salt
- Pinch of black pepper
- 2 cups chicken broth (vegetable broth can also be used)
- 1 bay leaf (for aroma)
Cream Sauce Base (Roux)- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup milk (warmed slightly is best)
- 1 cup heavy cream (for richness)
Cooking Instructions
Step 1
First, trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season them lightly with salt and pepper. This initial seasoning will enhance the chicken’s natural flavor.
Step 2
Let’s prepare the vegetables that will make our stew so flavorful. Peel the potatoes, carrots, and onions, then cut them into large, approximately 3cm cubes. Cutting them this size ensures they hold their shape and provide a satisfying bite. Halve the shiitake mushrooms and cut the napa cabbage leaf into 2-3cm pieces.
Step 3
The spinach will add a lovely fresh color and taste at the end. Bring a pot of lightly salted water to a boil, quickly blanch the spinach for about 30 seconds, then immediately plunge it into cold water. Drain thoroughly and squeeze out any excess water. This will keep the spinach vibrant.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the seasoned chicken pieces and cook until they are nicely browned on all sides. Searing the chicken first helps to lock in its juices, making it more tender and flavorful. Once browned, remove the chicken from the pan and set aside.
Step 5
In the same pan used for the chicken, add the carrots, onions, and shiitake mushrooms. Stir-fry them over high heat just until their surfaces start to soften and lightly brown. This step will bring out their natural sweetness. Transfer the stir-fried vegetables to the plate with the chicken.
Step 6
Now, let’s make the ‘roux,’ the base for our creamy sauce! In the same pan, melt the 2 tablespoons of butter over low heat. Add the 2 tablespoons of flour and stir constantly with a whisk or spoon, ensuring it doesn’t burn. Cook for about 1-2 minutes until it smells nutty. Gradually pour in the warmed milk, whisking continuously to prevent lumps. Continue to cook over medium-low heat, stirring until the mixture thickens into a smooth, creamy sauce base.
Step 7
In a deep pot with a heavy bottom, combine the large-cut carrots, potatoes, onions, and shiitake mushrooms. Add the 2 cups of chicken broth and the bay leaf. Bring to a simmer over medium heat and cook for about 10 minutes, allowing the vegetables to soften and the flavors to meld.
Step 8
Add the browned chicken, the chopped napa cabbage, and the prepared cream sauce base to the simmering pot. Stir everything together well. Cover the pot and let it simmer over medium heat for another 5 minutes. This allows all the ingredients to share their flavors.
Step 9
Check if the potatoes are tender by piercing them with a fork. Once tender, stir in the 1 cup of heavy cream for a luxurious finish. Season with salt and pepper to your taste. Bring the stew to a gentle simmer for a final minute, then turn off the heat. Stir in the blanched spinach. Your delicious chicken cream stew is ready to be served hot!
