Name: Japanese Cream Stew
Total time: 45 min
Yield: 4
Ingredients: 800 g Chicken thighs; 200 g Onion; 200 g Carrot; 400 g Potato; 150 g Mushrooms; 50 g Butter; 40 g Flour; 400 ml Milk; 500 ml Chicken stock; 2 un Bay leaf; 10 ml Vegetable oil; 400 g Japanese short-grain rice; 6 g Salt; 2 g Black pepper

Method

Season the chicken thighs with salt and black pepper. Brown in butter and a little vegetable oil.
Add onion, carrot, potato and mushrooms. Pour in chicken stock and the bay leaf. Simmer 15 minutes until the potato is just tender.
In a second pan cook flour in more butter, then whisk in the milk to a smooth white sauce.
Stir the white sauce into the pot. Simmer gently, do not boil hard.
Taste for salt and serve with Japanese short-grain rice.

Shopping tip

Coxas de frango, cebola, cenoura, batata, cogumelos, manteiga, farinha, leite, caldo de frango. The boxed cream stew mix is not a Continente item. Serve with arroz para sushi or crusty bread if you prefer.