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煮物（チキンストロガノフ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

Chicken (thigh/breast) : 500g
Onion (chopped) : 1個
ニンニク : 1片
マッシュルーム : 100g
トマト : 1個
トマトケチャップ : 大さじ1
(A) fresh cream (35%) : 200ml
(A) Mustard : 大さじ2
Shredded french fries (snack) : 適量
ご飯 : 適量
パセリ : 少々
無塩バター : 30g
塩 : 適量
胡椒 : 適量

Time required

30minutes

Procedure

1) cut material 01:18
Remove tomato stems and wash.
Cut the skin into 8 even pieces.
Wash the mushrooms and cut them into 3 equal parts.
Remove and crush the garlic cloves.
Cut the chicken into 5 cm squares.
2) stir fry 03:30
Put the butter in a frying pan and melt it over high heat.
When bubbles appear from the butter, add the chicken thigh skin side down and sprinkle with salt and pepper.
Once browned, turn over and add chicken breast.
When the chicken breast is browned, flip it over.
Add garlic, onion, tomato and tomato ketchup and fry.
Add salt, pepper and mushrooms and sauté for 2-3 minutes.
3) simmer 07:23
Add (A) to 2, mix, add salt and pepper, and simmer for 1-2 minutes.
4) 仕上げる 08:16
Place rice and shredded french fries (snacks) on a plate.
Add 3 and top with parsley to complete.

Point

・If you are concerned about the tomato skin, peel it off with hot water.
・Unsalted butter can be substituted with olive oil.
・If the chicken breast is overcooked, it will become dry.
・In step 3, simmer until thickened.
・I used snacks instead of shredded french fries, but you can use your own if you like.