Chicken Cream Stew.
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Alright, don't linger, let's task this chicken cream stew menu with 12 substances which are surely easy to obtain, and we have to process them at the very least through 4 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements - Chicken Cream Stew:
- You need 400 g - Chicken Thigh Fillets.
- Require 1 for Large Onion.
- Require 1 Large Carrot.
- Need 2 - Potatoes.
- Provide 1 tablespoon for Canola Oil.
- Prepare 2 cups for Chicken Stock.
- Require 1 for Bay Leaf.
- Provide of Salt & White Pepper.
- Give of <Roux Ingredients>.
- Require 50 g for Butter.
- Require 4 tablespoons of Plain Flour.
- Require 1 cup of Milk.
Chicken Cream Stew start cooking:
- Prepare vegetables first. I recommend to cut Onion and Potatoes into large chunky pieces. Slice Carrot about 1cm. Cut Chicken Fillets into 4 to 5cm chunky pieces..
- Heat Oil in a pot over a medium to high heat, cook Chicken for a minute. Add vegetables, Chicken Stock and Bay Leaf, and bring it to the boil. Reduce heat to medium to low and cook until vegetables are soft..
- While you are cooking Chicken and vegetables, make the roux. Heat Butter in a saucepan over medium heat until melted and foaming, add Flour and cook stirring until mixture bubbles. Slowly add Milk, stirring constantly until it thickens. The Roux is very thick and it is paste-like..
- When vegetables are just cooked, taste the soup and season with Salt & White Pepper as required, then add the roux. Gently stir to let the roux dissolve, cook for a few more minutes over a low heat. Add extra Milk or Water to thin if required..
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