鶏のクリーム煮｜料理人城二郎さんのレシピ書き起こし

Finely chop the onions (A) and (B).
Wipe off the dirt from the mushrooms and cut into bite-sized pieces.

Peel the garlic and cut it in half.
Have a chicken bouillon ready.

Remove chicken muscle and cartilage and cut into quarters.
Sprinkle the salt of (C) on both sides and sprinkle with flour.

Heat the olive oil (C) in a frying pan and bake the chicken and garlic.
Once the whole is burnt, remove it.

Add butter and melt without washing the frying pan used in 4.
Add the onions from (B) and fry, add rice and fry lightly.

Add 200cc of bay leaf and chicken bouillon from (B).
Cover and cook rice on very low heat for about 15 minutes, then mix after a while.
Add the remaining chicken bouillon from (B) and cook for another 5 minutes before removing.

Put the onion (A) in a frying pan.
Add salt and olive oil from (D) and fry.
When the onions are tender, add mushrooms, cover and steam.

When the mushrooms are cooked, add chicken and white wine and fry.
When the water in the white wine has drained, add the chicken bouillon and fresh cream from (A).
Cover and simmer lightly, entwin the ingredients with cream, and when it is lightly thickened, it is complete.

更にピラフを盛り、上にクリームをかけてパセリを散らす。