Chicken Sake Stew Recipe

Name: Chicken Sake Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1/2 cup chopped shallots (about 2 large); 3 garlic cloves, finely chopped; 1/4 cup all-purpose flour (about 1 ounce); 3/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces; 3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces; 1/4 teaspoon freshly ground black pepper, divided; 1 1/2 cups sake; 2 1/2 cups fat-free, less-sodium chicken broth; 1/4 cup reduced-sodium tamari; 1 cup water, divided; 1 tablespoon all-purpose flour; 4 cups cubed white potato (about 1 pound); 1 tablespoon chopped fresh parsley

Servings: persons

1 tablespoon olive oil, divided
1/2 cup chopped shallots (about 2 large)
3 garlic cloves, finely chopped
1/4 cup all-purpose flour (about 1 ounce)
3/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/4 teaspoon freshly ground black pepper, divided
1 1/2 cups sake
2 1/2 cups fat-free, less-sodium chicken broth
1/4 cup reduced-sodium tamari
1 cup water, divided
1 tablespoon all-purpose flour
4 cups cubed white potato (about 1 pound)
1 tablespoon chopped fresh parsley

1
Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add shallots to pan, and saute for 3 minutes or until golden. Add garlic to pan; saute 1 minute. Transfer shallot mixture to a large bowl.
2
Heat remaining 2 teaspoons olive oil in pan over medium-high heat. Place 1/4 cup flour in a shallow bowl or pie plate. Dredge half of chicken in flour, shaking off excess. Add dredged chicken and 1/8 teaspoon black pepper to pan, and cook for 6 minutes or until browned on all sides. Add browned chicken to shallot mixture. Repeat procedure with remaining flour, chicken, and 1/8 teaspoon black pepper.
3
Add sake to pan; bring to a boil, scraping pan to loosen browned bits. Add broth, tamari, and 1/2 cup water. Add chicken mixture to pan, stirring to combine. Cover, reduce heat, and simmer for 30 minutes.
4
Combine remaining 1/2 cup water and 1 tablespoon flour in a small bowl; stir until smooth. Add flour mixture to pan; stir well. Stir in potato. Cover and simmer 15 minutes or until potato is tender. Uncover and simmer 15 minutes or until desired thickness. Remove from heat; stir in parsley.

910

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1/2 cup chopped shallots (about 2 large), 3 garlic cloves, finely chopped, 1/4 cup all-purpose flour (about 1 ounce), and more.

Yes, Chicken Sake Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Sake Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions