Japanese Cream Stew with Chicken

Step 1

Place each chicken thigh on the cutting board and cut into 2-inch chunks by slicing against the grain, holding your knife at a slight angle to each piece.

Step 2

Peel each potato and cut lengthwise into quarters, then cut each quarter crosswise into 1-inch chunks roughly the size of dice.

Step 3

Peel each carrot and slice crosswise on a slight diagonal into 1-inch-thick half-moon slices.

Step 4

Cut the onion in half lengthwise from root to tip, then lay each half flat and slice crosswise into 1/2-inch thick half-rings.

Step 5

Place a large pot over medium-high heat and add 3 tablespoons of butter, swirling occasionally until it melts and foams, about 1 minute.

Step 6

Add the chicken chunks in a single layer, then let them sit without stirring for 3 minutes until the bottoms turn golden brown.

Step 7

Stir the chicken once and cook for another 2 minutes without moving it, until most surfaces are browned, though the inside is still raw.

Step 8

Push the chicken to the side of the pot, then sprinkle 3 tablespoons of flour over the empty space and stir it constantly for 1 minute until it looks like wet sand and smells toasted.

Step 9

Pour in 4 cups of chicken stock while stirring constantly, scraping the bottom to dissolve the flour, until no lumps remain, about 2 minutes.

Step 10

Stir in the potato chunks, carrot half-moons, and onion rings, making sure they are all submerged in the broth.

Step 11

Measure 2 tablespoons of soy sauce and 1 tablespoon of mirin into a small bowl and stir together, then pour into the pot and stir once.

Step 12

Bring the liquid to a boil over medium-high heat, watching for bubbles breaking the surface, about 3 minutes.

Step 13

Reduce the heat to medium-low and cover the pot partially with a lid, leaving a 2-inch gap to allow steam to escape.

Step 14

Simmer for 20 minutes, stirring once every 5 minutes, until the potatoes and carrots are fork-tender and the chicken is fully cooked through.

Step 15

Pour 0.75 cup of heavy cream directly into the pot and stir gently for 30 seconds until the cream is fully incorporated and the broth turns pale and silky.

Step 16

Taste the stew from a spoon, then add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, stirring and tasting again to adjust as needed.

Step 17

Remove the pot from heat and let it rest for 2 minutes before ladling into bowls.