Crispy Chicken Steak With Cream Stew

Crispy Chicken Steak With Cream Stew（チキンのクリーム煮）

This dish combines a foolproof, rich white sauce with fragrantly grilled boneless chicken thighs.

The moment when the juices oozing from the crispy, fragrant chicken skin blend with the rich cream is truly a blissful moment!

The harmony of crispy chicken and rich cream is the perfect combination.

When making white sauce, lumps can sometimes form, but this white sauce is very easy to make and anyone can make it without any problems.

The amount of white sauce in this recipe is a little on the higher side.

If you have any leftover sauce, I highly recommend making a gratin for lunch the next day. It’s also delicious with melted cheese!

I always make a large batch and freeze it to save time. With this versatile sauce, you can quickly whip up a luxurious dish even on busy days.

We hope you enjoy this rich, foolproof white cream stew at home.

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.

naokoan