Chicken cream and mushroom : Of course it’s delicious!

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

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

This is the recipe for chicken in a white cream sauce. 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`*)♡

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.

For this Chicken in a white cream sauce, the chicken is pre-cooked and then mixed with the white sauce. I also recommend Fricassee, which uses similar ingredients but is made in a slightly different way. Check out the recipe.　👉　Chicken Fricassee and Butter Rice

NUTRITION FACTS OF Chicken cream and mushroom

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

INGREDIENTS for Chicken cream and mushroom (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

Chicken cream and mushroom COOKING INSTRUCTIONS

Remove excess fat from the chicken thighs, rub in salt and pepper, and leave for 20 minutes.
Heat a skillet to very hot and then place the chicken skin-side down.
Grill the chicken until the skin is crispy. It’s easier to get a crispy texture if you wipe off any excess fat from the chicken while cooking.
Flip the chicken over and once cooked through, remove it to a plate.
Heat the butter in a skillet and fry the thinly sliced onion and garlic. If there is some fat left in the skillet from the chicken, don’t wipe it off; it’s okay. This will allow the chicken flavor to infuse into the white sauce.
Once the onions have softened, add the shimeji mushrooms and stir-fry briefly.
Season with salt and pepper, turn off the heat, and sprinkle with the flour.
Pour in the milk, turn on the heat, and simmer until it thickens.
Add back the chicken thighs and simmer for 3 minutes.　
Decorate with parsley.

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.