CookGo
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Chicken and Spinach Cream Stew

Cost $12, save $8

Source: Recommended by CookGo

  • 40 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Protein

    • 🍗 125g chicken thigh

  • Vegetables

    • 🥬 100g spinach
    • 🧅 100g onion, sliced
    • 🍄 100g shimeji mushroom

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1/3 tsp consomme
    • 🧂 1/2 tsp salt
    • 🧂 Pinch of pepper

  • Dairy

    • 🧈 20g unsalted butter
    • 🥛 300ml milk
    • 🥛 100ml heavy cream

  • Other

    • 2 tbsp all-purpose flour

STEPS

1

Trim the spinach roots. Boil spinach for 1 minute, rinse under cold water, squeeze out excess water, and cut into 4cm pieces. Slice the onion and separate the shimeji mushrooms.

2

Cut chicken into bite-sized pieces and season with salt and pepper.

3

Heat butter in a cleaned pot over medium heat. Add chicken and cook until the color changes.

4

Add onion and sauté until softened. Add shimeji mushrooms and cook for 2 minutes.

5

Add flour and stir until no raw flour remains. Gradually add milk, stirring after each addition until thickened.

6

Add spinach, heavy cream, and seasonings. Simmer on low heat until warmed through.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 20g
    Carbs
  • 18g
    Fats

💡 Tips

Use fresh spinach for better flavor and texture.Serve with crusty bread for a complete meal.Adjust seasoning to taste before serving.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.