Cream stew (クリームシチュー) is a popular wintertime dish in Japanese homes, but is often made with commercial, solidified boxed roux. This recipe shows you how to make a delicious stew with a simple base of flour and butter, with milk and consommé to give the stew its signature rich, creamy finish! This recipe uses chicken, potato, onion, carrot, and broccoli to create a hearty, flavorful stew packed with nutrients to keep you warm during chilly seasons.
By making the roux from scratch, you can easily adjust the sweetness and saltiness to taste-–perfect when cooking for children! With a relatively short cooking time of 30 minutes, this dish is sure to become a winter family favorite!
30 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 boneless, skin-on chicken thighs (9 oz. / 250g)
- 2 potatoes (9 oz. / 250g)
- 1 onion
- 0.5 of a carrot
- 0.5 of a head of broccoli (about 150g)
- 1.5 tbsp butter
- 2 tbsp sake (or white wine)
- 4 tbsp all-purpose flour
- A1 1/4 cup water
- A1 tbsp consommé powder (granulated)
- A1 tsp sugar
- B1 1/4 cup milk
- B1 tbsp grated Parmesan cheese
- 2 pinches of dried thyme (optional)
- salt and pepper, to taste
INSTRUCTIONS
- 1
Cut the chicken thigh into bite-sized pieces and sprinkle with salt and pepper. Cut the potato and carrot into bite-sized irregular chunks. Place the chicken and vegetables in separate microwaveable dishes, cover loosely with plastic wrap, and heat in a 600W microwave for 3–4 minutes each. Slice the onion thinly perpendicular to the grain.
- 2
Divide the broccoli into small florets and wash. Place them in a microwaveable container, cover loosely with plastic wrap, and heat in a 600W microwave for 2 minutes, then transfer to a colander.
- 3
Without adding oil to the pot, place the chicken from Step 1 skin-side down and fry for about 2 minutes until browned. Remove the chicken. (It's okay if the chicken is not cooked through, as it will be simmered later.)
- 4
Do not wipe the fat from the pot from Step 3. Add the butter and sauté the onion. Once softened, add the carrot and stir-fry for about 2 minutes. Sprinkle with sake, cover with a lid, and simmer over low heat for 2 minutes.
- 5
Add the potato and quickly stir-fry. Return the chicken from Step 3, sprinkle with the all-purpose flour, and mix until the floury texture disappears.
- 6
Add ingredientsA water300ml、consommé powder1tbsp、sugar1tsp, cover with a lid, and simmer over low heat for about 10 minutes. (To prevent scorching, stir every 2 minutes.)
- 7
Add ingredientsB milk300ml、grated Parmesan cheese1tbspand thyme (optional). Cover with a lid and simmer until the vegetables are tender. Add the broccoli from Step 2, turn off the heat, and let it stand, covered for 5 minutes. Adjust the seasoning with salt and pepper, if necessary.
RecipeID
605
Tips & Notes
・Frozen broccoli can be substituted for fresh broccoli.
・After adding the flour, mix until it blends with the ingredients and the floury texture disappears.
・After adding the water and the stew begins to simmer, the mixture tends to scorch easily, so be sure to stir it while cooking.
・If the potato is still hard after simmering for 10 minutes in Step 6, turn off the heat and let it rest for 5 minutes.
・You can increase the amount of grated Parmesan cheese to taste.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.