White sauce and fragrant chicken

paripari chicken no cream ni（パリパリチキンのクリーム煮）

What kind of dish is paripari chicken no cream ni??

“Paripari” means cryspy texture.　”ni” means simmer and stew.

The fragrant smell of grilled chicken skin and the juicy oil that overflows from the meat are really delicious. Crispy grilled chicken and rich cream are a perfect match.(*´³`*)♡

It’s delicious if you simmer the chicken and white sauce together, but I wanted to use a skillet, so I added sautéed chicken on top the white sauce.

Using a skillet will transform your dining table into a gorgeous atmosphere even for simple dishes.

In Japan, when ingredients are simmered in milk or fresh cream, it is expressed as “cream ni”. The meaning of ”ni” is simmer. This white sauce is super easy to make. I have a problem with lumps when making white sauce, but this is a no-fail recipe.

The amount of white sauce is a little large. If you have leftovers, it is recommended to make gratin.
I make a lot of white sauce ahead of time and freeze it to save time.

NUTRITION FACTS

482kcal Protein 29.8g Fat 24.5g Carb 34.9g Salt Equivalent 2.7g

INGREDIENTS(2servings)

sliced onion 270g
sliced garlic 8g
butter 6g
shimeji mushroom 70g
salt 2g
pepper moderate amount
- wheat flour 18g
- low fat milk 500g
- chicken thigh 200g
- salt 2g
- pepper moderate amount
parsley 2g

COOKING INSTRUCTIONS

①Heat the butter in a frying pan and fry the thinly sliced onion and garlic.

②Once the onions have softened, add the shimeji mushrooms and stir-fry briefly.

③Season with salt and pepper, turn off the heat, and sprinkle with the flour.

④ Pour in the milk, turn on the heat, and simmer until it thickens.

⑤Remove excess fat from the chicken thighs, rub in salt and pepper, and leave for 20 minutes.

⑥Grill the chicken thighs skin side down in a skillet over medium heat for 5 minutes.

It is better to heat the skillet until the steam rises before adding the chicken. It seems that the meat is less likely to burn that way. By doing so, I was able to actually bake it well.

⑦Remove the chicken thighs from the skillet and add the white sauce to heat.

By not wiping off the oil, it becomes a cream with the umami of the chicken.

⑧Add back the chicken thighs and simmer for 3 minutes.　

⑨Decorate with parsley.

The skillet I used is from Nitori. I think the size is about 19 cm. The wooden plate I bought together was surprisingly convenient and I’m glad I bought it.