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煮込み（鶏肉のシードル煮込み）｜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

bone-in chicken thigh : 350g
鶏むね肉 : 1枚
salt and pepper : 適量
薄力粉 : 適量
玉ねぎ : 1個(180g)
ニンニク : 1かけ
シードル : 500ml
生クリーム : 50ml
粒マスタード : 小さじ2
無塩バター : 30g
italian parsley : 適量

Time required

50minutes

Procedure

1) make preparations 02:16
Cut the chicken breast into strips.
Sprinkle salt and pepper on both sides of the bone-in chicken thighs and chicken breasts.
Sprinkle with light flour.
2) bake 04:06
Heat a frying pan and melt the unsalted butter.
Add bone-in chicken thighs and chicken breasts, skin side down.
Once it's grilled, flip it over and brown it again.
Remove bone-in chicken thighs and chicken breasts to a vat.
Add onions and garlic to a frying pan and fry over high heat.
Once browned, add the bone-in chicken thighs and chicken breasts back in.
3) stew 09:13
Add cider to 2 and mix.
Once it boils, remove the scum.
Cover and simmer over medium heat for 30 minutes.
Turn the heat down to low and stir in the fresh cream and mustard.
4) 盛り付ける 11:52
お皿に3を盛る。
イタリアンパセリを散らして完成。

Point

・Recipe for French Normandy-style chicken stew in cider.
・Chop the onion and garlic finely.
・You can substitute your favorite herb for Italian parsley.
・Use white pepper for salt and pepper.
・Be careful not to remove too much of the scum as it adds to the flavor.
・Heat the fresh cream over high heat and separate.