Japanese Chicken Cream Stew
Creamy, aromatic chicken stew with potato, carrot, and onion in a silky Japanese-style broth. Ready in under 40 minutes for a weeknight comfort meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 35g
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 tbsp butter
- 1 large onion
- 2 medium carrot
- 2 medium potato
- 4 cups chicken stock
- ¾ cup heavy cream
- ¼ cup sake or dry white wine
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut chicken into 1-inch cubes. Slice onion into thin wedges.
- 2
Cut carrot and potato into 1-inch chunks.
- 3
Melt butter in a large pot over medium-high heat until foaming, about 1 minute.
- 4
Add chicken pieces and cook without stirring for 2 minutes until lightly browned.
- 5
Stir chicken, breaking up any clusters. Cook 3 more minutes until mostly opaque.
- 6
Add onion and carrot. Stir and cook until onion begins to soften, about 2 minutes.
- 7
Pour in stock and sake. Add potato. Bring to a boil, then reduce to medium-low.
- 8
Simmer uncovered until potato is fork-tender and chicken is cooked through, 15 minutes.
- 9
Stir in cream. Simmer 2 minutes more without boiling. Season with salt and pepper.
- 10
Ladle into bowls. Serve hot with steamed rice on the side.
Tools you’ll need
- large pot with lid
- cutting board
- sharp chef's knife
- wooden spoon
- ladle
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