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35minutes
Cut the onion into bite-sized pieces.
Wash the carrots and cut into bite-size pieces, leaving the skin on.
Peel the skin of the potato, wash it, and cut it into bite-sized pieces.
Cut off the stalks of the shimeji mushrooms and separate them into small bunches.
Remove excess muscle and fat from chicken thighs and cut into large bite-sized pieces.
Place the chicken thighs skin side down in the frying pan.
Sprinkle with salt and pepper (for chicken thighs) and bake over medium heat until browned.
Add butter, vegetables from 1, and salt.
Stir and fry.
Add the cake flour, mix and fry for 3 minutes.
Add milk, water and consomme to 2 and mix.
Bring to a boil, then reduce heat and simmer for 15 minutes.
When the potatoes and carrots are soft, taste and add salt and pepper (for adjustment).
Mix and add broccoli.
器に3を盛り付けて完成。
・The amount is for two people.
・I use frozen broccoli.
・When using granulated consommé, reduce the amount to 2 teaspoons.
・Since chicken thighs shrink when grilled, cut them into large bite-sized pieces.
・Adjust the amount of salt and pepper (for adjustment) to your liking.
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