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Winter feast, creamed chicken

@まこ〻辛口旦那もうなる爆速ごはん2019 Recipe details ⬇️

Likes and comments are encouraging 🥹🙏

Perfect for Christmas 🎄

With rich sauce and crispy chicken,

Deliciousness Restaurant grade 💕

The taste of vegetables and mushrooms melted

Let me introduce a winter feast, cream-boiled chicken ✨

[Creamed Chicken]

Recipe (for 3-4 people)

[Materials]

・ Chicken thighs: 2 pieces

・ Onion: 1 piece

Shimeji: 1 / 2 bag

Maitake: 1 bag

・ Frozen spinach: 1-2 pieces

・ Frozen corn: 1 pinch

Pizza cheese: 1-2 tablespoons (as much as you like)

Milk: 300 ml

・ Consomme: 2 tsp

Flour: 4 tsp

・ Salt and pepper: a little

・ Olive oil: appropriate amount

[How to make]

Heat the olive oil.

② Bake chicken with salt and pepper from the skin side over medium-low heat.

③ In the meantime, slice the onion thinly and split the shimeji mushrooms and maitake mushrooms.

④ When the chicken is browned, turn it over and bake for 3 minutes,

Put ① in half of the frying pan, sprinkle 2 pinches of salt, and fry.

⑤ When the onions are soft, reduce the heat to low, add flour and mix.

Add milk and consomme granules.

⑥ After simmering for a while, add spinach, corn and cheese and mix.

⑦ Serve only the sauce on the plate and put the chicken on it.

⑧ Sprinkle with black pepper and parsley and you're done!

💡 Points

・ When grilling the skin of chicken, press it with a spatula etc.

It will brown evenly 👍

・ By sprinkling salt when frying vegetables and mushrooms,

It will become soft quickly and shorten the time

・ Use two or more types of mushrooms to enhance the taste

@まこ〻辛口旦那もうなる爆速ごはんThis is Nomako 🥰

Thank you for watching so far 🙇‍♀️

■ I want to make rice easily and quickly

But nutrition is not lost!

■ I want to please the whole family

I would be happy to help you at such times!

Please follow and wait ♡

👉@まこ〻辛口旦那もうなる爆速ごはん

# easy # recipe Recipe for short time Zubora rice

2025/12/20 Edited to

... Read more「チキンメイン」を探している時って、豪華に見えるのに手間は少なめが理想ですよね。私は平日クリスマスや来客の日は、この“皮パリッ”を意識するだけで一気にレストラン感が出るので助かってます。 ■チキンを“メインっぽく”仕上げるコツ ・鶏もも肉は焼く前にキッチンペーパーで水分を拭く:皮がパリパリになりやすいです。 ・皮目から中弱火でじっくり:途中で動かしすぎないのがポイント。フライ返しで軽く押さえると均一に焼き色がつきます。 ・焼けたら一度取り出すのもアリ:ソース作りの間に余熱で火が入り、仕上げで戻すと加熱しすぎを防げます。 ■クリーム煮がダマになりにくい作り方(私のやり方) 小麦粉は、具材(玉ねぎ・きのこ)に絡めるように弱火で炒めてから牛乳を少しずつ入れると失敗しにくいです。牛乳は冷たいままでもOKですが、数回に分けて混ぜるととろみがなめらかに。 ■具材アレンジ(冷蔵庫に合わせて) ・きのこは2種類以上がおすすめ:しめじ+舞茸に、エリンギを足すと旨みがさらに増えます。 ・冷凍ほうれん草&コーンは“あと入れ”:煮崩れしにくく色もきれい。冬のごちそう感が出ます。 ・ピザ用チーズは最後に:コクが出て子どもウケも良かったです。塩分があるので味見してから塩コショウを調整すると安心。 ■付け合わせいらずにする小ワザ ソースに野菜ときのこを多めに入れておくと、これだけで「主菜兼おかず」になってラクです。パンにもごはんにも合うので、チキンメインを探している日の献立が一気に決まります。 ■残った時のリメイク 翌日はソースを少し牛乳で伸ばして、パスタやドリアに。ごちそう感が続くのに手間は増えないので、作り置き感覚で助かっています。

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