Chicken Cream Stew

This recipe may seem to be western, but it is
very popular dish in Japan along with curry and rice.
Be sure to skim the fat and residue off the water while
cooking so that the stew keeps its milky color.


4 Servings


2 lbs. broiler-flyer, cut up
salt
pepper
all-purpose flour
10 pearl onions
10 baby carrots
8 oz. mushrooms
2 tablespoons vegetable oil
2 cups chicken broth

********white sauce********
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoons salt
1/4 teaspoons pepper
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1/2 cup whipping cream


1. Sprinkle salt and pepper on the chicken and coat with flour.
Heat vegetable oil in a 12-inch skillet over medium heat.
Cook chicken until lightly browned. Set chicken aside.

2. In the dripping of the skillet over medium heat, cook onion,
carrots and mushrooms about 5 minutes.

3. In a large saucepan, cook the browned chicken and broth
over high heat until boiling; reduce heat to low and simmer
20 to 30 minutes, skimming fat and residue occasionally.
Add the vegetables and simmer 15 minutes longer.

4. Meanwhile, prepare the white sauce.
Melt butter in a medium saucepan over medium heat, stir in flour
until mixture is smooth. Gradually stir in millk, 1 cup of liquid
from chicken broth in the large saucepan, salt and pepper;
cook until thickend, stirring constantly.

5. Add white sauce to the chicken and vegetable; simmer 10
more minutes. Season with salt and pepper. Stir in whipping
cream right before serving.

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