Project Name: Stewed Chicken with Onion, Carrots, and Cream
Project Objectives: An honest classic that warms and fills you up (perfect for both kids and adults).
Business Case & Project Scope:
This project usually initiates the moment Junior Stakeholders (the twins) detect the sound of a carrot peeler. The "HELP" protocol is immediately activated. In practice, this means: Stakeholders getting underfoot, scraps flying around the bin (intentionally, of course, as part of cleanup training), and a single audio loop playing in the kitchen over and over again: 'I am a cowboy!' (from the wooden rocking horse).
In this cheerful chaos (Agile Environment), our favorite family 'quick meal' is created. This meal is a safe bet. The combination of sweet carrots, tender chicken, and cream works like a 'children's Svíčková' for a weekday. Key Benefit: The recipe is great for small children training to digest milk proteins (like my son with CMPA - milk protein allergy). The carrots are coarsely grated, so they stew beautifully in the sauce. Even those who usually 'fish out' cooked vegetables to the edge of the plate will eat them.
Project Constraints:
- Category: Chicken & Poultry
- Time-to-Market: 40 min
- Yield: 4–6 servings
Resources / Bill of Materials:
- 1 large Chicken breast (or 2 smaller ones) – cut into smaller cubes
- 2 medium Carrots – peeled and grated coarsely
- 1 medium Onion – finely chopped
- 2–3 tbsp Oil
- 1 level tbsp All-purpose flour
- 350–400 ml Meat broth or water
- Pro Tip (Efficiency Hack): If using water, add bouillon. I use 3 cubes of my homemade strong broth, which I keep frozen in an ice cube tray.
- 200 ml Heavy cream (min. 30% fat)
- Salt, ground black pepper
Tools & Infrastructure:
- Deeper non-stick pan (Core Tool)
- Mug and microwave for heating the cream (Risk Mitigation Tool)
- Grater
EXECUTION PHASE:
Phase 1: Pre-processing
Peel the carrots and grate them coarsely. Chop the onion and the meat.
Phase 2: Base Construction
Sauté the onion in oil in a deeper pan. Once it starts turning golden, add the grated carrots and sauté together.
- Success Criteria: The carrots must start to darken a little (they will caramelize and be sweeter).
Phase 3: Protein Integration
3.1 Add the chicken cubes to the sautéed vegetables. Sear on high heat until the meat turns white on all sides. Season with salt and pepper.
3.2 Thickening: Dust the meat and vegetables with flour and stir/cook for a while longer so the flour cooks through and doesn't form lumps.
Phase 4: Reduction Process
Pour in the broth (or water with bouillon). Bring to a boil, reduce heat to medium (or slightly higher), and let it bubble.
- Critical Procedure: Stew without a lid for about 15–20 minutes. The sauce needs to reduce and thicken. The meat and carrots must always be submerged. If the water evaporates too quickly, add a little more.
Phase 5: Risk Management
Risk: Curdling of the sauce
Mitigation Strategy: To prevent the sauce from curdling, never pour cold cream into hot food!
- My Procedure: Pour the cream into a mug and heat it in the microwave (one minute is enough, stir and repeat if needed so it is hot but doesn't boil over). Or heat it in a small saucepan on the stove.
Phase 6: Final Integration & QC
Pour the hot cream into the pan. Lower the heat and let the sauce bubble gently for another 5 minutes to combine the flavors.
Quality Control:
- If the sauce is too thick -> add a little water and cook briefly.
- If it is too thin -> cook it a little longer, it will thicken by reducing.
- Finally, taste and add salt or pepper if needed.
Phase 7: Final Deliverable
We like to eat this meal with our homemade potatoes, which I grow in the garden with my older son. I boil them peeled, cut into cubes with ground caraway seeds and salt, and after draining, I throw a piece of butter into the hot pot with them. However, the sauce is also great with homemade semolina mini dumplings, pasta, rice, roasted potatoes, or French fries.
