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Below are the ingridients that are needed to cook a delicious Chicken Cream Stew:
- Use 400 g of Chicken Thigh Fillets.
- Use 1 of Large Onion.
- Get 1 of Large Carrot.
- Take 2 of Potatoes.
- Provide 1 tablespoon of Canola Oil.
- Prepare 2 cups of Chicken Stock.
- Provide 1 of Bay Leaf.
- You need of Salt & White Pepper.
- Prepare of <Roux Ingredients>.
- Prepare 50 g of Butter.
- Prepare 4 tablespoons of Plain Flour.
- Take 1 cup of Milk.
Done with the ingridients? Here are the steps on serving Chicken Cream Stew:
- 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..
The taste reminds me of the inside of a chicken pot pie or a bowl of cream of chicken soup, but. Creamy Chicken Stew with DumplingsThe Endless Meal. boneless, skinless chicken thighs, celery Simple Creamy Chicken Stew in the Crock PotHeavenly Homemakers. pepper, sour cream, small. MORE+ LESS Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal.
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