Chicken thighs, potatoes, carrots and broccoli in a creamy milk-based stew made with a simple butter-and-flour sauce.
Cook to temperature, then finish gently
Simmer the chicken with the vegetables until it reaches 165°F. Add the milk sauce and broccoli near the end and stir over gentle heat.
Chicken Cream Stew
Chicken thighs, potatoes, carrots and broccoli in a creamy milk-based stew made with a simple butter-and-flour sauce.
Ingredients
- 3 Boneless chicken thighs boneless, skinless; cut into about 1-inch pieces
- 2 or 3 Potatoes peeled, cut into about 1-inch chunks
2 or 3 Carrots peeled, cut into about ½-inch pieces- 1 bunch broccoli cut into bite-sized florets
- ½ Yellow Onion chopped
- Salt to taste
- Black pepper to taste
- 1 Tbsp Cooking oil
- 20 g butter for the sauce
- 30 g all-purpose flour for the sauce; plus extra as needed for lightly dusting chicken
- 300 ml milk for the sauce
- 800 ml water
Instructions
- Prepare the vegetables and chicken, keeping raw chicken separate from the vegetables. Season the chicken with pepper and refrigerate while making the sauce.
- Melt the 20 g butter in a saucepan over medium-low heat. Stir in the 30 g flour and cook, stirring, for about 1 minute. Gradually whisk in the 300 ml milk until smooth. Cook gently, stirring, until thickened; set aside.
- Heat the tablespoon of oil in a large pot over medium heat. Lightly dust the chicken with a little extra flour, shaking off excess. Brown in batches as needed, then transfer to a plate. It does not need to be cooked through at this stage.
- Add the potatoes and carrots to the same pot and stir for about 2 minutes. Add the chopped onion and cook briefly, stirring.
- Pour in the 800 ml water, scraping up browned bits. Return the chicken and any juices to the pot immediately. Bring to a gentle simmer and cook until the vegetables are nearly tender and the chicken reaches 165°F in the thickest pieces, checking after about 15 minutes and continuing as needed.
- Stir some hot broth into the prepared white sauce to loosen it, then stir the sauce into the stew. Add the broccoli and simmer gently, stirring often, for about 5 minutes or until the broccoli is tender and everything is hot. Avoid a hard boil after adding the milk sauce.
- Check that the potatoes and carrots are tender and the chicken is at least 165°F. Adjust salt and pepper to taste and serve hot.
Notes
Timing is an estimate; chicken temperature and vegetable tenderness control the finish. Chicken thighs and vegetable sizes vary, so a tested serving yield is not available for this recovered formula. The 30 g flour is for the white sauce; use a separate small amount as needed for the light chicken coating. Return browned chicken to the simmering pot promptly rather than holding it partially cooked while the vegetables cook.
Tried this recipe?
Let us know how it was!Recovered from Kain Klab’s Chicken Cream Stew reproduction, which credits Daily EZ Cooking. The original credited site is now private. The method has been clarified with USDA poultry-temperature guidance.