Japanese Cream Stew

Carrots, broccoli, potatoes, chicken in a creamy stew.

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5 from 3 votes

Creamy chicken cooked with potatoes, carrots, broccoli and mushrooms for savory stew!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 469kcal

Author: Dana Rao

Ingredients

1 pound chicken thigh (boneless) cut in 1 inch pieces
1 head broccoli cut in small pieces
10 cremini mushroom sliced
2 tablespoon unsalted butter
4 garlic cloves chopped
1 onion cubed
1 teaspoon salt
black pepper to taste
¼ cup white wine*
4 yukon gold potatoes peeled and cut in 1 inch pieces
2 carrots peeled and cut in 1 inch pieces
1 teaspoon garlic seasoning
½ teaspoon everyday seasoning optional
½ cup water
1 cup unsalted chicken broth
½ box Japanese cream stew mix (store-bought)
1 cup whole milk or 2% milk

Instructions

Start by preparing your ingredients. Cut the chicken into 1 inch pieces and chop the garlic, potato, carrot, and onion into small pieces.
1 onion, 4 yukon gold potatoes, 2 carrots
Slice the mushrooms and broccoli and set aside.
1 head broccoli, 10 cremini mushroom
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.
2 tablespoon unsalted butter, 4 garlic cloves, 1 onion
Add the cut chicken and add 1 teaspoon salt and black pepper to the pot and cook for 2 minutes.
1 pound chicken thigh (boneless), 1 teaspoon salt, black pepper
Add ¼ cup white wine to the pot. The white wine helps deglaze the pot and takes out the gaminess of the chicken. In addition, I've found the acidity of the wine balances the sweetness of the creamy sauce. Cook for 2-3 minutes.
¼ cup white wine*
Add chopped potatoes, carrots, garlic seasoning, everyday seasoning, water and unsalted chicken broth to the pot. Stir everything together and boil for 12-15 minutes, covered.
4 yukon gold potatoes, 2 carrots, 1 teaspoon garlic seasoning, ½ teaspoon everyday seasoning, ½ cup water, 1 cup unsalted chicken broth
Finally, add 1 cup milk, cut broccoli and sliced mushrooms. Use half box Japanese cream stew mix to the pot and stir well. Cook for 5 minutes until the broccoli cooks to your desired tenderness.
Note: If the sauce is too thick to your liking, add a few tablespoons of milk and stir for 1 minute. Slowly add more milk if you need it, but not too much or it will be watery!
½ box Japanese cream stew mix (store-bought), 1 head broccoli, 10 cremini mushroom, 1 cup whole milk
Serve hot by itself or with some toasted bread. It is also very delicious to eat the stew with white rice.

Notes

*substitute wine with water if you can't have alcohol (highly recommend wine if you have it!)

EXPERT TIPS:

Use the Japanese cream stew mix pack if you can! The pack saves time and tastes delicious!

Add the broccoli towards the end of the cooking so it doesn't get mushy. It's important not to cook the potatoes too long or else your sauce get's to thick and mushy.

Use whole milk so the sauce is extra creamy. I've found that using 2 percent makes the sauce more watery and not as thick.

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