Boiled cream (chicken in cream)｜George Transcript of George's recipe

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.

お皿に移し、角切りにしたりんごとパセリを散らし、最後に黒胡椒を振って完成。