Japanese Cream Stew with Chicken
Tori kurimu shichū: a warming, velvety Japanese stew with tender chicken, potatoes, and carrots in a silky butter-flour roux finished with cream. Comfort food that feels fancy but takes just 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 3 whole medium waxy potatoes
- 2 whole medium carrots
- 1 whole small onion
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- ¾ cup heavy cream
- 2 tbsp soy sauce
- 1 tbsp mirin
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Place each chicken thigh on the cutting board and cut into 2-inch chunks by slicing against the grain, holding your knife at a slight angle to each piece.
- 2
Peel each potato and cut lengthwise into quarters, then cut each quarter crosswise into 1-inch chunks roughly the size of dice.
- 3
Peel each carrot and slice crosswise on a slight diagonal into 1-inch-thick half-moon slices.
- 4
Cut the onion in half lengthwise from root to tip, then lay each half flat and slice crosswise into 1/2-inch thick half-rings.
- 5
Place a large pot over medium-high heat and add 3 tablespoons of butter, swirling occasionally until it melts and foams, about 1 minute.
- 6
Add the chicken chunks in a single layer, then let them sit without stirring for 3 minutes until the bottoms turn golden brown.
- 7
Stir the chicken once and cook for another 2 minutes without moving it, until most surfaces are browned, though the inside is still raw.
- 8
Push the chicken to the side of the pot, then sprinkle 3 tablespoons of flour over the empty space and stir it constantly for 1 minute until it looks like wet sand and smells toasted.
- 9
Pour in 4 cups of chicken stock while stirring constantly, scraping the bottom to dissolve the flour, until no lumps remain, about 2 minutes.
- 10
Stir in the potato chunks, carrot half-moons, and onion rings, making sure they are all submerged in the broth.
- 11
Measure 2 tablespoons of soy sauce and 1 tablespoon of mirin into a small bowl and stir together, then pour into the pot and stir once.
- 12
Bring the liquid to a boil over medium-high heat, watching for bubbles breaking the surface, about 3 minutes.
- 13
Reduce the heat to medium-low and cover the pot partially with a lid, leaving a 2-inch gap to allow steam to escape.
- 14
Simmer for 20 minutes, stirring once every 5 minutes, until the potatoes and carrots are fork-tender and the chicken is fully cooked through.
- 15
Pour 0.75 cup of heavy cream directly into the pot and stir gently for 30 seconds until the cream is fully incorporated and the broth turns pale and silky.
- 16
Taste the stew from a spoon, then add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, stirring and tasting again to adjust as needed.
- 17
Remove the pot from heat and let it rest for 2 minutes before ladling into bowls.
Tools you’ll need
- cutting board
- chef's knife
- large pot (5-quart or larger) with lid
- wooden spoon
- measuring spoons
- measuring cups
- small bowl
- ladle
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