Cream Stew

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• 3/4 cup heavy cream (40% or more butterfat)
  Ingredient note

  Source: 3/4 cup heavy cream (40% or more butterfat)
• 40 grams flour (~5 tablespoons)
  Ingredient note

  Source: 40 grams flour (~5 tablespoons)
• 1 tablespoon dried milk powder
  Ingredient note

  Source: 1 tablespoon dried milk powder
• 1 tablespoon vegetable oil
  Ingredient note

  Source: 1 tablespoon vegetable oil
• 250 grams onion (~1 medium onion, sliced 1/2-inch thick)
  Ingredient note

  Source: 250 grams onion (~1 medium onion, sliced 1/2-inch thick)
• 340 grams carrots (~1 carrot cut into 1-inch pieces)
  Ingredient note

  Source: 340 grams carrots (~1 carrot cut into 1-inch pieces)
• 370 grams potatoes (~2 medium potatoes, cut into 1.5-inch pieces)
  Ingredient note

  Source: 370 grams potatoes (~2 medium potatoes, cut into 1.5-inch pieces)
• 3 cups vegetable stock
  Ingredient note

  Source: 3 cups vegetable stock
• 600 grams boneless skin-on chicken thighs (cut into 2-inch pieces)
  Ingredient note

  Source: 600 grams boneless skin-on chicken thighs (cut into 2-inch pieces)
• 2 teaspoons salt
  Ingredient note

  Source: 2 teaspoons salt
• 1/8 teaspoon white pepper
  Ingredient note

  Source: 1/8 teaspoon white pepper
• 1 each bay leaf
  Ingredient note

  Source: 1 bay leaf
• 130 grams mushrooms (I used oyster mushrooms)
  Ingredient note

  Source: 130 grams mushrooms (I used oyster mushrooms)
• 120 grams broccoli (1/2 head cut into bite-size pieces)
  Ingredient note

  Source: 120 grams broccoli (1/2 head cut into bite-size pieces)
• 1/2 cup creamed corn
  Ingredient note

  Source: 1/2 cup creamed corn

1. To make the roux, stir together the 3/4 cup heavy cream, 40 grams flour, and 1 tablespoon dried milk powder until it forms a smooth paste and set it aside.
2. For the cream stew, heat a heavy-bottomed pot over medium-high heat and add the 1 tablespoon vegetable oil, 250 grams onion, 340 grams carrots, and 370 grams potatoes. Sauté the vegetables, constantly stirring for about 5 minutes, or until the onions start turning translucent but do not let them brown.
3. Add the 3 cups vegetable stock, 600 grams boneless skin-on chicken thighs, 2 teaspoons salt, 1/8 teaspoon white pepper, and 1 bay leaf, then turn the heat up to high to bring the liquid to a boil. Use a spoon or skimmer to remove any foam or oil that floats to the surface and continue doing so until there is no more foam.
4. Turn down the heat to low, partially cover the pot with a lid, and let this simmer for 15 minutes.
5. Par-boil the 120 grams broccoli in a well-salted pot of boiling water for about a minute and then drain it and set it aside.
6. When the timer on the stew is up, add the 130 grams mushrooms, submerge them and cook them through. This should take about a minute or two.
7. To temper the roux, add a few ladles of the hot liquid from the stew into your roux and use a whisk to dissolve the roux until there are no lumps.
8. When the mushrooms are cooked, pour the tempered roux into the stew, along with the 1/2 cup creamed corn and stir this together. Bring the Cream Stew to a simmer to thicken the sauce, but do not let it boil.
9. To finish the stew, add the broccoli and heat it up.