Japanese Cream Stew (White Stew) クリームシチュー

1 lb boneless, skinless chicken thighs (2 to 4 pieces per pound; the cut really depends on the store, so go by weight)

½ tsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume)

freshly ground black pepper

1 head broccoli (4 oz, 120 g per head)

1 tsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume) (for blanching the broccoli)

1 onion (11 oz, 312 g per onion)

2 carrots (9 oz, 255 g for 2 carrots)

2 Yukon gold potatoes (16 oz, 453 g for 2 potatoes; Yukon gold potatoes hold their shape better than russet potatoes)

6 cremini mushrooms (3 oz, 85 g for 6 mushrooms)

1 Tbsp unsalted butter (for cooking)

1 Tbsp extra virgin olive oil (for cooking)

2 cups chicken or vegetable stock

2 bay leaves

subheading: For the Homemade White Sauce (Béchamel Sauce):

3 Tbsp unsalted butter

3 Tbsp all-purpose flour (plain flour)

1 cup whole milk

1 tsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume)

⅛ tsp white pepper powder

⅛ tsp ground nutmeg

subheading: For the Instant Cream Stew Mix (Optional):

1 box Japanese Cream Stew Mix (optional; skip this store-bought mix if you make the homemade white sauce)

subheading: For Finishing the Stew:

2 Tbsp heavy (whipping) cream (36% or more milkfat) (optional)

1 tsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume) (to season the stew to taste)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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