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
white pepper
all-purpose flour
1.5 med. onions
10 baby carrots
3 cloves garlic
8 oz. mushrooms
2-3 potatoes
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 white pepper
***************************

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, garlic and mushrooms about 5 minutes.

3. In a large saucepan, cook the browned chicken, potatoes 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.