鶏肉と椎茸のクリーム煮レシピ｜生クリームを煮詰める極意と鶏肉の焼き方

■Ingredients ・Chicken thighs: 1 to 1.5 pieces ・Shiitake mushrooms: 4 (plenty) ・Red onion: 0.5 ・Garlic: 2 to 3 cloves ・Grain mustard: 1 tablespoon ・Heavy cream: approximately 100g ・White wine: appropriate amount ・Parsley: appropriate amount ・Olive oil, salt, black pepper, water: appropriate amounts ■Instructions Preparing the chicken: Remove excess fat and sinews, make cuts to prevent shrinkage, and cut into four pieces. Cooking skin-side down: Place the chicken in a cold frying pan and cook over medium heat, slowly rendering the fat and cooking until golden brown. Preparing the vegetables: Finely chop the red onion (no need to cut horizontally), and roughly chop the garlic. Cut the shiitake mushrooms into large pieces to retain their texture, slicing one mushroom for garnish. Resting the chicken: Once the skin is browned, remove the chicken from the pan and wipe away any excess fat (which can cause odor). Sautéing: Add olive oil, then add the red onion, garlic, and shiitake mushrooms in that order, and sauté until the moisture evaporates. Deglazing: Return the chicken to the pan, add the white wine, and heat thoroughly until the alcohol smell is completely gone. [Most Important] Simmering: Add the heavy cream and simmer thoroughly. Then, adjust the consistency with water to your liking to make a sauce. Finishing: Add whole grain mustard, plenty of chopped parsley, and black pepper to finish. ■Video Highlights Why Shiitake Mushrooms are overwhelmingly tastier than Button Mushrooms [Time-Saving Technique] A Hack to Mince Red Onions in an Instant Chef's Perspective: News of Soaring Chicken Prices and a Discussion on Sustainability for the Future Instagram:   / yone_asakusa   note: https://note.com/yone_asakusa Summary: https://x.gd/LY13t NO CODE: https://nocode.co.jp/