Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 45minutes
Boiled cream (chicken in cream)｜George Transcript of George's recipeお気に入りに追加
- 鶏もも肉 : 2枚
- 人参 : 1/2個
- マッシュルーム : 1パック
- にんにく : 2片
- 白ワイン : 150～200ml
- 生クリーム : 100ml
- オリーブオイル : 適量
- パセリ : 適量
- りんご : 適量
- 黒胡椒 : 適量
- 塩 : 適量
Remove the muscles and fat that you care about from the chicken, and cut it into slightly larger than bite-sized pieces.
Sprinkle salt on both sides.
Peel the carrot and cut it into 5mm to 1cm ginkgo pieces.
Cut mushrooms into quarters.
Mince the garlic.
Add olive oil to a frying pan and cook over low heat so that the chicken is not browned.
When both sides are baked, take it out and transfer it to a bat.
Wipe out the frying pan, add olive oil, fry the carrots without burning them, and sprinkle with salt.
When the fire goes through, move it to the edge, put the mushrooms in the empty space, sprinkle with salt and stir-fry.
Add garlic and white wine to stir-fried 2 and bring to a boil.
Boil the white wine down to 1/3 the volume and add the chicken from step 2.
Add water until it is completely submerged.
Add fresh cream and simmer until thickened.
・Be careful not to remove other parts of the meat when removing the muscles and fat from the chicken.
・Use tweezers, etc., to carefully remove the thick, sinewy parts of the chicken.
・ Garlic can be grated.
・If the chicken is browned, the color will transfer when simmering, so adjust the browning to your liking.
・Use a frying pan with a diameter of about 26 cm.
・Stir-fry the vegetables slowly to bring out their sweetness.
・If white wine is boiled down for a short time, it will become sour and the alcohol flavor will be strong, so boil down well.
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