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This rich and creamy Japanese-style cream stew is made with chicken, and vegetables simmered in a delicious homemade soup. All you need is one pot and 30 minutes; it's so easy! Serve this dish with a warm baguette for a delicious and comforting meal, especially in winter.
INGREDIENTS:
- 300 g boneless chicken thigh - cut into bitesize pieces
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp all-purpose flour - 1 tbsp for coating and 1 tbsp for thickening the stew
- 2 tbsp olive oil
- 200 g yellow onion - thinly sliced
- 150 g potato - waxy type, peeled and cut into bitesize pieces
- 150 g carrot - peeled and cut into bitesize pieces
- 150 g red bell pepper - cubed
- 2 tbsp white wine
- 400 ml whole milk
- 1 chicken stock cube - I used knorr's chicken bouilon cube
- 100 g broccoli - bitesize florets
- 2 tbsp heavy cream
- 1 tbsp grated cheese - preferably hard cheese like parmesan or pecorino
- 10 g unsalted butter
- ½ tsp parsley - finely chopped for garnish
➤ STEP-BY-STEP INSTRUCTIONS: https:
