This authentic cream stew uses Heinz white sauce! The chicken is seared beautifully in butter and stays super juicy, with a rich and creamy finish that's absolutely delicious! ✨
Ingredients
3 servings- Chicken thigh300g
- Onion1 (200g)
- Potato1 (150g)
- Carrot1/2 (100g)
- Butter15g
- Heinz White Sauce1 can (290g)
- Milk300ml
- ★Salt1/2 tsp
- ★Black pepperto taste
Directions
35 min- 1
Cut 300g chicken thigh into bite-sized pieces. Season with 1/2 tsp salt and black pepper to taste, then rub gently.
- 2
Cut 1 onion (200g) into wedges. Cut 1 potato (150g) into bite-sized pieces. Peel 1/2 carrot (100g) and cut into heart shapes.
- 3
Heat 15g butter in a deep skillet over medium heat. Place chicken skin-side down and cook slowly until both sides are lightly golden.
- 4
Once the chicken is lightly cooked, add the onion, potato, and carrot and stir-fry together.
- 5
Add 1 can (290g) white sauce and 300ml milk, mix well, and remove any scum once it comes to a boil.
- 6
Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the vegetables are tender. Serve hot.
Tips
["A deep skillet works best, but a heavy-bottomed pot will also work well.","You can measure the milk easily by using the empty white sauce can as a measuring cup (1 can ≈ 300ml).","Simmering with only white sauce and milk (no water) creates a rich, creamy, and flavorful stew."]
Nutrition
Per serving- Calories420 kcal
- Protein22 g
- Fat18 g
- Carbs38 g
- Sodium1.2 g
This authentic cream stew uses Heinz white sauce! The chicken is seared beautifully in butter and stays super juicy, with a rich and creamy finish that's absolutely delicious! ✨
Ingredients
3 servings- Chicken thigh300g
- Onion1 (200g)
- Potato1 (150g)
- Carrot1/2 (100g)
- Butter15g
- Heinz White Sauce1 can (290g)
- Milk300ml
- ★Salt1/2 tsp
- ★Black pepperto taste
Directions
35 min- 1
Cut 300g chicken thigh into bite-sized pieces. Season with 1/2 tsp salt and black pepper to taste, then rub gently.
- 2
Cut 1 onion (200g) into wedges. Cut 1 potato (150g) into bite-sized pieces. Peel 1/2 carrot (100g) and cut into heart shapes.
- 3
Heat 15g butter in a deep skillet over medium heat. Place chicken skin-side down and cook slowly until both sides are lightly golden.
- 4
Once the chicken is lightly cooked, add the onion, potato, and carrot and stir-fry together.
- 5
Add 1 can (290g) white sauce and 300ml milk, mix well, and remove any scum once it comes to a boil.
- 6
Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the vegetables are tender. Serve hot.
Nutrition
Per serving- Calories420 kcal
- Protein22 g
- Fat18 g
- Carbs38 g
- Sodium1.2 g
Tips
["A deep skillet works best, but a heavy-bottomed pot will also work well.","You can measure the milk easily by using the empty white sauce can as a measuring cup (1 can ≈ 300ml).","Simmering with only white sauce and milk (no water) creates a rich, creamy, and flavorful stew."]