Hokkaido Cream Stew
Japan's warmest winter memory — chicken and root vegetables in a velvety white sauce made with Hokkaido cream.
⏱️ Prep: 15 min🍳 Cook: 35 min
Ingredients
| 1.5 lb (680g) | boneless chicken thighs, cut into chunks | |
| 2 medium | potatoes, cubed | |
| 2 medium | carrots, cut into rounds | |
| 1 large | onion, diced | |
| 2 tablespoons | 30 ml | butter |
| 2 tablespoons | 30 ml | flour |
| 2 cups (480ml) | whole milk | |
| 1 cup (240ml) | heavy cream | |
| 2 cups (480ml) | chicken stock | |
| — | salt and white pepper to taste | |
| — | fresh parsley to garnish |
Instructions
- Season chicken with salt and pepper. Melt butter over medium-high heat. Brown chicken on both sides, 3 minutes each. Remove.
- In the same pot, cook onion for 5 minutes. Add carrot and potato. Sprinkle flour over, stir to coat, and cook 1 minute.
- Gradually add chicken stock while stirring, then add milk and cream. Bring to a gentle simmer, stirring often.
- Return chicken. Simmer over low heat for 20 minutes until vegetables are tender and sauce has thickened.
- Adjust seasoning. Serve in deep bowls with crusty bread or rice, garnished with parsley.