Special Cream Stew

• 1 slice Chicken thigh
• 1 Onion
• 1 Carrot
• 4 Potatoes (or kabocha squash)
• 1 pack Shimeji mushrooms
• 2 tbsp Butter
• 5 tbsp White flour
• 150 ml Water
• 2 tbsp Consomme soup stock granules
• 500 ml Milk
• 50 ml Heavy cream (whipping cream)
• 1 dash each Salt and pepper

1. Thinly slice the onion, and cut all the other ingredients into bite-sized pieces.
2. Lightly season the chicken with salt and pepper.
3. Heat butter in a pot and saute the onion over medium heat until it starts to wilt.
4. Add the chicken, and once the surface turns white, sprinkle in the flour.
5. Add the carrot and briefly saute.
6. Sprinkle flour again (preferably sift it in).
7. Incorporate with the ingredients as you continue to saute over low heat.
8. Pour in the water and mix.
9. It will start to thicken, so make sure to mix it well.
10. Once it starts to thicken, add the potatoes and shimeji, and mix.
11. Add the milk and consomme.
12. Slightly increase the heat and continue mixing.
13. Reduce to low heat right before it starts to boil.
14. Cover, and simmer for about 15 minutes until the vegetables soften, mixing the stew every once in a while.
15. To finish, add heavy cream, and season with salt and pepper to taste.
16. If you're using kabocha squash, I recommend adding it for the remaining 10 minutes of simmering to prevent it from disintegrating into the soup.

chicken thigh, onion, carrot, potatoes, pack, butter, flour, water, granules, cream, salt

Taken from cookpad.com/us/recipes/144475-special-cream-stew (may not work)