Recipe of Speedy Chicken Cream Stew

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Before you jump to Chicken Cream Stew recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us have been taught to believe that comfort foods are bad and must be avoided. However, if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nutritious and it's good for you to consume them. Several foods actually do improve your mood when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, try some of these.

If you wish to beat depression, try eating some cold water fish. Wild salmon, herring, mackerel, trout, and tuna are all high in omega-3 fatty acids and DHA. DHA and omega-3s are two things that actually help the grey matter in your brain run a lot better. It's true: eating a tuna fish sandwich can really help you fight depression.

So you see, you don't need to eat all that junk food when you are wanting to feel better! Try several of these instead!

We hope you got insight from reading it, now let's go back to chicken cream stew recipe. To make chicken cream stew you only need 12 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Chicken Cream Stew:

1. Take 400 g of Chicken Thigh Fillets.
2. Take 1 of Large Onion.
3. Provide 1 of Large Carrot.
4. Use 2 of Potatoes.
5. Take 1 tablespoon of Canola Oil.
6. Get 2 cups of Chicken Stock.
7. Provide 1 of Bay Leaf.
8. Get of Salt & White Pepper.
9. Provide of <Roux Ingredients>.
10. Get 50 g of Butter.
11. Use 4 tablespoons of Plain Flour.
12. Provide 1 cup of Milk.

Instructions to make Chicken Cream Stew:

1. Prepare vegetables first. I recommend to cut Onion and Potatoes into large chunky pieces. Slice Carrot about 1cm. Cut Chicken Fillets into 4 to 5cm chunky pieces..
2. Heat Oil in a pot over a medium to high heat, cook Chicken for a minute. Add vegetables, Chicken Stock and Bay Leaf, and bring it to the boil. Reduce heat to medium to low and cook until vegetables are soft..
3. While you are cooking Chicken and vegetables, make the roux. Heat Butter in a saucepan over medium heat until melted and foaming, add Flour and cook stirring until mixture bubbles. Slowly add Milk, stirring constantly until it thickens. The Roux is very thick and it is paste-like..
4. When vegetables are just cooked, taste the soup and season with Salt & White Pepper as required, then add the roux. Gently stir to let the roux dissolve, cook for a few more minutes over a low heat. Add extra Milk or Water to thin if required..

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