Cream Stew
Warm, creamy, and irresistibly comforting, Cream Stew is a hearty one-pot dish that brings together tender chicken, vibrant vegetables, and a luxuriously rich sauce. This Japanese-inspired recipe combines the delicate sweetness of milk, savory chicken broth, and heavy cream, creating a velvety base infused with the subtle aroma of bay leaf and a hint of nutmeg. Featuring perfectly browned chicken, sautéed onions, carrots, golden potatoes, and fresh broccoli florets, every bite bursts with nourishing goodness. Ideal for cozy family dinners, this dish is easy to prepare, taking just an hour from prep to table. Pair it with crusty bread for soaking up the creamy stew or serve it over steamed rice for a complete meal. With its balanced flavors and luscious texture, Cream Stew is the ultimate comfort food that’s sure to become a household favorite. Keywords: Cream Stew Recipe, Japanese Cream Stew, Chicken Stew, Comfort Food, One-Pot Meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion
- 2 medium carrot
- 3 medium potatoes
- 150 grams broccoli
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500 milliliters chicken broth
- 400 milliliters milk
- 200 milliliters heavy cream
- 1 whole bay leaf
- 1 pinch nutmeg
Instructions
Cut the chicken breast into bite-sized pieces.
Season the chicken with salt and black pepper.
Heat the vegetable oil in a large pot over medium-high heat.
Add the chicken pieces to the pot and brown them on all sides. Remove and set aside.
Dice the onion and slice the carrots into rounds. Peel and cut the potatoes into small cubes.
Add the onion to the pot and sauté until translucent.
Add the carrots and potatoes to the pot, stirring frequently, for about 5 minutes.
Cut the broccoli into small florets and set aside.
In the same pot, push vegetables to the side and add butter in the cleared space; melt over medium heat.
Add the all-purpose flour to the melted butter and stir continuously for about 2 minutes to form a roux.
Gradually add the chicken broth while stirring to ensure no lumps form.
Once smooth, pour in the milk while stirring.
Return the chicken to the pot and add the bay leaf.
Simmer the stew on low heat for about 15 minutes or until the chicken and vegetables are tender.
In the last 5 minutes of cooking, add the broccoli florets to the pot.
Stir in the heavy cream and a pinch of nutmeg for added flavor.
Remove the bay leaf, season with additional salt and pepper to taste, and serve hot.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 5993 mg | 261% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 44.5 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 884 mg | 68% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 6851 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
