クリーム煮（鶏もも肉とマッシュルームのクリーム煮）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Peel the potatoes, remove the sprouts, and chop into bite-size pieces.
Put it in a bowl with water (not listed) and remove the scum.
Cut off the stem of the carrot, peel off the skin, and chop into bite-sized pieces.
Cut off the root of the onion and cut it into thin slices with a width of 5 mm to 7 mm.
Cut off the roots of the broccoli, make an incision in the root part, split it in half, and cut it into bite-size pieces.
Place in a bowl with water (not listed) and soak.
Quarter the mushrooms.
Remove excess muscle, fat and skin from chicken thighs.
Cut into bite-sized pieces and sprinkle with sugar.
Sprinkle with salt and pepper.

Add oil (not listed) to a frying pan and heat.
Heat the oil for 30 seconds over medium heat and turn off the heat.
Place the chicken thighs skin side down.
Brown over medium to low-medium heat.
Cook for about 1.5 minutes, then flip over and cook over low heat for about 1 minute until golden brown.
Remove to bowl.

Put unsalted butter in a pan, heat over low to medium heat, add carrots, onions, mushrooms, salt and pepper and fry.
Turn off the heat, add the cake flour while sifting it with a colander, and mix.
Lower the heat and stir-fry so that it does not burn.
Turn off the heat and add half the white wine.
When everything is well blended, add the rest of the white wine and mix.
Add water in 3 batches and mix well each time.
2. Add potatoes and consomme granules and mix.
Simmer for 10 minutes on low-medium heat while stirring.
Turn off the heat, add grated cheese, milk, fresh cream and broccoli and mix well.
Heat over medium-low heat until boiling.
Adjust the taste with salt and pepper (not listed), and serve on a plate to complete.