Creamy Chicken Stew

Name: Creamy Chicken Stew｜Greg Bookerさんの料理レシピ
Ingredients: 2 pieces diced Boneless Chicken Breast; 1 cup chopped Yellow Onion; 2 cups chopped Carrots; 2 cups sliced Mushrooms you choose; 2 cloves chopped Garlic; 1 cup Green Peas; 1 cup Corn fresh or frozen; 1 cup Flour; 2 tablespoons Olive Oil; 3 5 cups Water; 1 cup Whole Milk or Cream; 2 to 3 teaspoons Salt or Chicken Bouillon; 2 teaspoons Black Pepper; 1 tablespoon Dry Parsely; 1 tablespoon Dry Basil

Soup Stew

レシピ

材料・調味料 (4 人分)

Boneless Chicken Breast: 2 pieces diced

Yellow Onion: 1 cup (chopped)

Carrots: 2 cups (chopped)

Mushrooms (you choose): 2 cups sliced

Garlic: 2 cloves chopped

Green Peas: 1 cup

Corn (fresh or frozen): 1 cup

Flour: 1 cup

Olive Oil: 2 tablespoons

Water: 3.5 cups

Whole Milk or Cream: 1 cup

Salt or Chicken Bouillon: 2 to 3 teaspoons

Black Pepper: 2 teaspoons

Dry Parsely: 1 tablespoon

Dry Basil: 1 tablespoon

作り方

1: Dice chicken breasts into cubes and sauté in a medium pot for 5 minutes in olive oil. Add salt/bouillon, dry parsley, dry basil and black pepper.

2: Add 3 cups of water and bring chicken to a boil. Now add all vegetables to the pot and stir until they are all incorporated.

3: Bring the stew to another boil and reduce heat. Cover and let simmer for 12 minutes.

4: Add 2 tablespoons of flour and 2 tablespoons of water in a small bowl and mix with a fork until blended (add more water to the mixture if needed). Bring stew to a boil and slowly add or stir in the flour mixture until the stew begins to thicken. You will need to repeat this step until the stew is smooth.

5: Once the stew has thickened, add the milk or cream to until the stew is loose, smooth and creamy. (optional: continue to add the milk or cream for a thinner/soupy stew.)