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Creamy Chicken Stew
Serves 2–3 · About 35 min
Browned chicken thighs with onion and shimeji, simmered in milk. No store-bought roux: flour and milk make it thick.
① Cut the ingredients and coat the chicken with flour→② Microwave the broccoli→③ Cook the chicken→④ Stir-fry the vegetables and sprinkle in flour→⑤ Simmer in milk→⑥ Add the broccoli and finish
What to buy
Meat & dairy
Vegetables & mushrooms
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How to make it
1
Cut the ingredients and coat the chicken with flour
- Cut the onion in half from top to bottom, then into 5 mm thin slices
- Cut off the hard base of the shimeji and pull them apart into small bunches with your hands
- Cut the broccoli where the florets join the stem to make small florets
- Pat the chicken dry with paper towels, cut off the yellowish lumps of fat, and cut into 8 pieces (a little bigger than bite-size). Wash the cutting board and knife you used for the meat with dish soap
- Sprinkle the chicken with 1/4 tsp salt and a pinch of pepper, then coat thinly all over with 1 tbsp flour
How to tell it's doneEverything is cut, and the surface of the chicken looks lightly white.
Be carefulWash hands that touched raw chicken with soap before touching anything else.
2
Microwave the broccoli
- Spread the broccoli on a heatproof plate and sprinkle with 1 tbsp water
- Cover loosely with plastic wrap and microwave at 600 W for 1 minute 30 seconds
- Drain in a strainer
How to tell it's doneThe broccoli is bright green, and a bamboo skewer (or chopstick) goes easily into the stem.
Be carefulHot steam is trapped under the wrap when you take it out of the microwave. Gently peel off the wrap from the far side.
3
Cook the chicken
- Heat 1 tsp vegetable oil in a frying pan over medium heat
- Place the chicken skin side down and cook for 4 minutes without touching
- Flip and cook 2 minutes (it doesn't need to be cooked through yet. It simmers later)
How to tell it's doneThe skin is nicely golden brown.
Be carefulOil splatters when you add the chicken. Lay it in starting from the near side, moving away from you.
4
Stir-fry the vegetables and sprinkle in flour
- Push the chicken to the side of the pan. In the empty space, add 10 g butter, the onion and shimeji
- Stir-fry over medium heat for 3 minutes
- Turn to low heat, sprinkle 1 tbsp flour all over and stir-fry together with the chicken for 1 minute
How to tell it's doneThe onion is soft and see-through, and there are no white lumps of flour.
5
Simmer in water and milk
- Add 100 ml water and 1 tsp consomme granules and mix well from the bottom with a wooden spatula
- Add 300 ml milk in 3 parts. After each part, mix well from the bottom until smooth
- Turn to medium-low heat, and when the edges start to bubble, turn to low heat
- Without the lid, simmer for 10 minutes, stirring from the bottom now and then
How to tell it's doneThe liquid is thick and lightly coats the back of the wooden spatula. Cut the biggest piece of chicken: it is white inside, not pink, and the juice that comes out is clear.
Be carefulIf milk boils hard over high heat, it can boil over or separate into grainy bits. Keep it at a gentle bubble at the edges.
Be carefulIf it's pink inside, simmer 2–3 more minutes and cut again to check.
6
Add the broccoli and finish
- Add the broccoli and warm for 1 minute
- Taste, and if it's bland, add a pinch of salt. Sprinkle with a pinch of pepper
- Serve in deep plates
ReadyThe whole thing is thick and creamy, and even the broccoli is hot.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It doesn't thicken, it's wateryIt didn't simmer long enough in step 5. Simmer over low heat 3–5 more minutes, stirring from the bottom.
Small lumps formedYou added the milk all at once. Next time add it in 3 parts and mix until smooth each time. If lumps form, press them against the side of the pan with the back of the wooden spatula.
The sauce separated and got grainyThe heat was too high after adding the milk. Next time use low heat and don't let it boil hard.
The chicken is pink insideIt's not cooked through. Put on the lid and simmer over low heat 2–3 minutes, then cut again to check it's white inside.
It burned on the bottomOnce it thickens, it burns easily. Don't scrape the burnt part; move only the top to plates. Next time use low heat and stir from the bottom now and then.
The flavor is weakNot enough salt. Add salt a pinch at a time, tasting each time.
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