No need for store-bought roux or white sauce! This recipe for a superb tomato cream stew is easily made in just one pan. The rich, creamy flavor, infused with the goodness of chunky vegetables and chicken thigh, pairs perfectly with both rice and bread, making it a warming dish ideal for winter.
Ingredients
Main Ingredients (2 servings)
- Potato 1 (approx. 150g)
- Onion 1/2 (approx. 100g)
- Shimeji Mushrooms 1/2 bunch (approx. 100g)
- Chicken Thigh 1 small piece (approx. 250g)
- Butter 10g
- All-purpose Flour 2 tbsp
- Milk 200ml
- Canned Diced Tomatoes 1/2 can (200g)
- Water 100ml
Seasonings
- Granulated Consommé 2 tsp
- Salt (to taste)
- Dried Parsley (optional)
Steps
- Peel and remove the eyes from 1 Potato (approx. 150g), then cut into 8 bite-sized pieces.
- Peel and cut 1/2 Onion (approx. 100g) into wedges.
- Trim the base off 1/2 bunch of Shimeji Mushrooms (approx. 100g) and separate into small clusters.
- Trim any excess sinew from 1 small piece of Chicken Thigh (approx. 250g) and cut into bite-sized pieces.
- In a bowl, add 2 tbsp of All-purpose Flour. Gradually add 200ml of Milk while whisking to dissolve any lumps and create a smooth mixture.
- Melt 10g of Butter in a deep frying pan over medium heat.
- Place the chicken thigh pieces skin-side down in the pan and cook until browned.
- Flip the chicken and cook the other side until browned.
- Once both sides of the chicken are browned, add the prepared potatoes, onions, and shimeji mushrooms and stir-fry. **(Key Tip!)** To prevent the potatoes from breaking apart, try to place them at the bottom of the pan as much as possible while stir-frying until their surface becomes translucent.
- Once the potato surfaces are translucent, add 1/2 can of Canned Diced Tomatoes (200g), 100ml of Water, and 2 tsp of Granulated Consommé.
- Stir everything together and bring to a boil over high heat.
- Once boiling, reduce heat to low, cover with a lid, and simmer for 10 minutes.
- After 10 minutes of simmering, check if the potatoes are cooked through by inserting a chopstick; it should slide in easily.
- If the potatoes are cooked, turn off the heat. Thoroughly stir the milk and flour mixture you prepared earlier, then pour it into the pan. **(Key Tip!)** The flour might have settled at the bottom, so be sure to mix it well before adding.
- After adding the milk, stir constantly and heat for 3-4 minutes until the stew thickens.
- Once the stew has thickened, taste and adjust seasoning with Salt if needed.
- Serve in bowls and sprinkle with Dried Parsley as desired.
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