Crispy Chicken Steak With Cream Stew

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

“Paripari” means crispy texture.　“ni” means simmer and stew. “cream ni” means “cream 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.

NUTRITION FACTS : Crispy Chicken Steak With Cream Stew

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

INGREDIENTS : Crispy Chicken Steak With Cream Stew ( 2 SERVINGS)

• 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

How to make Crispy Chicken Steak With Cream Stew

1. Remove excess fat from the chicken thighs, rub in salt and pepper, and leave for 20 minutes.
2. Heat a skillet to very hot and then place the chicken skin-side down. 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. The skillet I used is from Nitori. I think the size is about 19 cm.
3. Placing a weight on top of the chicken will flatten the bottom, allowing it to brown nicely and shorten the cooking time.
4. 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.
5. Flip the chicken over and once cooked through, remove it to a plate.
6. 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.
7. Once the onions have softened, add the shimeji mushrooms and stir-fry briefly.
8. Season with salt and pepper, turn off the heat, and sprinkle with the flour.
9. Pour in the milk, turn on the heat, and simmer until it thickens.
10. Add back the chicken thighs and simmer for 3 minutes.　
11. Decorate with parsley.