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Cream stew (chicken thighs stewed in tomato cream) | Recipe transcription by Ryuji's Buzz Recipe, a cooking researcher

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Ingredients

Chicken thigh : 350g
玉ねぎ : 100g
塩胡椒 : 適量
オリーブオイル : 小さじ2
トマト缶 : 1/2缶(200g)
(A) Consommé : 小さじ1と1/2
(A) Chicken stock powder : 小さじ1
(A) Black pepper : 適量
(A) Sugar : 小さじ1/2
(A) Salt : 1つまみ
薄力粉 : 大さじ1
牛乳 : 200cc
バター : 15g
しめじ : 適量
エリンギ : 適量

Time required

30minutes

Procedure

1) Do the preparations 02:18
Peel the onion and slice thinly against the grain.
Break the king oyster mushrooms.
Cut off the stems of the shimeji mushrooms.
Heat the frozen canned tomatoes in a 600W microwave for 2 minutes.
Slice chicken thighs into bite-sized pieces.
Sprinkle salt and pepper over chicken thighs and rub together.
2) Heating 08:31
Add olive oil to a frying pan.
Add the chicken thighs and cook.
Add the onion and fry.
Add the king oyster mushrooms and shimeji mushrooms while breaking them apart and grill.
Add the canned tomatoes and stir fry.
Cook over high heat to evaporate the water.
Combine the flour with the butter and melt.
Add (A) and simmer over low to medium heat.
Add milk.
Add the melted flour and butter and mix.
3) Plate 23:10
Place 2 on a plate.
Sprinkle with parsley (not included in the recipe) and black pepper (not included in the recipe) to finish.

Point

・The canned tomatoes used in the video are frozen.
-Make sure the total amount of shimeji mushrooms and king oyster mushrooms is 200g.
- By mixing the flour with butter and dissolving it, the mixture will be less likely to form lumps.
-You can add cream cheese or cheddar cheese if you like.
・Be careful not to boil it down too much.