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Creamed Chicken

▽ Click here for recipe details 👇

You can make it even after work

The refill for the children does not stop 🍚

I'm sending out a hearty rice recipe 🧑‍🍳 ♡

Other posts are here ➡️🌺 @ liro _ gohan

Follow, comment and DM are welcome ✨

. ·. ·

🔹 Chicken with Cream

[Materials]

・ Chicken thighs: 2 pieces

・ Onion: 1 / 2

Shimeji: 1 / 4 bag

・ Frozen spinach 30g

★ Milk: 300ml

★ Consomme granules: 1 small

★ Flour: 1 large

Butter: 10 g

・ Salt and pepper: a little

[How to make]

1. Thinly slice the onion and remove the shimeji mushrooms.

2. Put ★ in a shaker and shake.

3. Season the chicken with salt and pepper and bake from the skin side.

Turn it over and steam it, then take it out once.

Stir-fry onions, shimeji mushrooms, and frozen spinach in butter, add ★, and simmer until thickened.

6. Serve the sauce on a plate and put the chicken on top.

. ·. ·

# home _ food # chicken # white _ sauce

1/30 Edited to

「鶏マッシュルーム」で探している人にぜひ試してほしいのが、鶏肉×きのこのクリーム煮。きのこはマッシュルームでもしめじでも相性抜群で、うちでは冷蔵庫にある方で作っています。ポイントは“失敗なしのホワイトソース”を楽に作ること。私は牛乳・小麦粉・コンソメをシェイカー（なければフタ付き容器やボトル）に入れて振ってから鍋に入れるようにしたら、ダマがほぼ出なくなりました。きのこはマッシュルームを使う場合、薄切りにしてバターで軽く炒めると香りが立って「簡単やのに特別感」が出ます。しめじの場合も同じで、最初にしっかり炒めて水分を飛ばすとソースが水っぽくなりにくいです。玉ねぎは焦がさないように透明になるまで炒めると甘みが出て、子どもも食べやすい味に。鶏肉は皮目から焼いて、こんがりしたら裏返してフタをして蒸し焼き→一度取り出す流れがおすすめ。先に火を通しすぎない方が、最後にソースと合わせたときにパサつきにくいです。取り出した後のフライパン（鍋）に残った旨みはそのまま使うとコクUP。とろみの調整は、煮詰める時間でOK。もしゆるいと感じたら、牛乳＋小麦粉を少量だけ別で混ぜて足すと調整しやすいです（いきなり粉を入れるとダマになりやすいので注意）。逆に固くなったら牛乳を少しずつ足してのばします。アレンジも簡単で、ほうれん草の代わりにブロッコリーや冷凍ミックスベジタブルでも◎。ごはんにかけてドリア風にしたり、パスタソースにしたり、翌日のランチにも使えます。鶏肉とマッシュルームの組み合わせは外れなしなので、ぜひ作ってみてください。

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