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Cream Stew

A comforting Japanese white stew packed with tender chicken, potatoes, carrots, and broccoli in a velvety cream sauce.

50 minEasyServes 4450 cal/serving

JapaneseDinnerStovetopStandardHigh ProteinNut-FreeEgg-FreeSoy-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb chicken thighs, chopped
  • 3 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, chopped
  • 2 russet potatoes, cubed
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 2 cups broccoli florets, chopped
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper, ground

Instructions

  1. 1

    Melt 3 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 lb chopped chicken thighs and cook for 5 minutes until browned.

  3. 3

    Add 1 diced yellow onion, 2 chopped carrots, and 2 cubed russet potatoes, cooking for 5 minutes until softened.

  4. 4

    Stir in 3 tbsp all-purpose flour to coat the ingredients evenly.

  5. 5

    Slowly pour in 2 cups chicken broth and bring to a simmer, stirring constantly for 10 minutes.

  6. 6

    Add 2 cups chopped broccoli florets, 2 cups whole milk, 1 tsp salt, and 1/2 tsp ground black pepper.

  7. 7

    Simmer for 10 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.

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Questions

What internal temperature should Cream Stew reach?

For Cream Stew, the target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Can I use chicken breasts instead of chicken thighs in Cream Stew?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Cream Stew uses 1 lb chicken thighs, chopped.

Can I make Cream Stew dairy-free?

Yes. The dairy in Cream Stew is 3 tbsp unsalted butter, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Cream Stew gluten-free?

Yes. The gluten in Cream Stew is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I freeze Cream Stew?

It is not a good candidate. Refrigerate what is left of Cream Stew within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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