ピカタ（豚こま肉のトマトソースピカタ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
#French
#Meat dish
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Boiled chicken thigh in tomato cream｜Otel de Mikuni's recipe transcription
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Ingredients
- Chicken thigh with bone : Two
- にんにく : 1片
- 玉ねぎ : 1/2個
- トマト : 1個
- KAGOMEトマトペースト : 1袋
- 生クリーム : 100cc
- 塩 : 適量
- 胡椒 : 適量
- オリーブオイル : 大さじ1
Time required
50minutes
Procedure
-
1)
Cut chicken thighs with bone
02:14
Cut chicken thighs with bones in half and sprinkle with salt and pepper.
-
2)
Bake chicken thighs with bones
03:40
Sprinkle olive oil in a frying pan, line up chicken thighs with bones, and bake on both sides over high heat.
-
3)
Steam
06:04
Cover and steam over medium heat for 10 minutes.
-
4)
具材を炒める
07:16
Take out the chicken thigh with bone. Put chopped garlic, onions, tomatoes and tomato paste in an empty frying pan and fry well.
-
5)
全ての具材を煮込む
10:02
骨付き鶏もも肉を戻し蓋をして、弱火で3分蒸し焼きする。
-
6)
仕上げる
11:07
生クリームを加えて中火〜強火で煮込んで完成。
Point
・ Bone chicken thighs are cooked in advance to bake fine hair.
・ Cut chicken thighs with bones in half, paying attention to the bones.
・ Cut tomatoes into small pieces.
・ Chop garlic and onions.
・ Make sure that the chicken thighs with bones are cooked to the inside before adding the seasoning.
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