Japanese White Stew with Chicken & Vegetables

Preparation

White stew is a comforting cold-weather dish, packed with chicken and colorful vegetables, that brings many Japanese people back to their childhoods. This version uses carrots, potatoes, broccoli, and mushrooms, but you can use turnips or winter squash instead of potatoes, or other vegetables of your choice. You can make this with water. But if you use chicken stock, the stew will taste even better.

*This recipe originally ran in Japan on HexClad.jp.

1. Make the stew: Season chicken with salt and pepper. Heat the oil over medium-high heat in a HexClad 5 QT/4.7 L Hybrid Dutch Oven. Add chicken pieces and sear, turning occasionally, until golden brown on all sides, about 5 minutes. Transfer to a plate. 

2. To the drippings in the Dutch oven, add butter, potatoes, onion, carrot, and mushrooms. Cook, stirring, over medium heat for 4 minutes or until onion has softened. Transfer mushrooms to a plate to prevent overcooking. Add broth, bay leaf and thyme to Dutch oven; bring to a simmer.

3. Meanwhile, make the white sauce: Heat milk in a HexClad 1QT/1 L Hybrid Saucepan to 140°F/60°C (or until just before bubbles form on surface). Melt butter in a HexClad 2QT/2 L Hybrid Saucepan over low heat; whisk in flour. Add about a third of the warm milk and continue whisking over low heat until smooth. Repeat twice with remaining milk. Add nutmeg and season with salt and pepper. 

4. Return seared chicken to Dutch ven along with the white sauce; simmer over medium-low heat until stew begins to thicken, about 20 minutes. 

5. Meanwhile, blanch the broccoli: Bring salted water to boil in a HexClad 3QT/3 L Hybrid Saucepan. Add broccoli; simmer until bright green and tender, 1 to 2 minutes. Drain.

6. Return mushrooms to Dutch oven. Season with salt and pepper. Ladle into bowls and top with broccoli. Serve with rice, if desired.

Note: To make your own chicken stock, put 6 chicken wings in a HexClad 3QT/3 L Hybrid Saucepan with the green parts of 1 green onion, 2 tablespoons sake, 1 tablespoon sliced ginger, and 5 cups/1.2 liters water. Bring to a boil over medium heat; reduce heat and simmer 20 minutes, skimming foam from top as needed. Strain, cool, and store in a covered container up to 3 days in the fridge or up to 3 weeks in the freezer. Makes 4 cups/1 liter.