Easy but authentic✨
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It is very encouraging 🔥
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This time, I made a simple but authentic stewed dish using chicken thigh meat!!
It will be delicious if you can hold down only small points ✨
It is also recommended for Christmas menu, so please try it 🎄
Chicken and Mushrooms Stewed in White Wine
🔖 (2 servings)
☑ ︎ Chicken thigh 400g
☑ ︎ Salt and pepper
☑ ︎ cake flour table spoon 2
☑ 1 clove of garlic
☑ ︎ 1 / 2 onion
☑ shimeji mushrooms 70g
☑ ︎ Maitake mushroom 70g
☑ ︎ King oyster mushroom 70g
☑ Olive oil table spoon 1.5
☑ white wine 100cc
☑ ︎ Water 100cc
☑ ︎ Granule consomme 1 / 2 tsp
☑ 1 branch of rosemary
☑ ︎ Italian parsley
☑ ︎ Olive oil (finish)
🍳.
③ Peel the garlic and cut it in half. Slice the onion vertically on the fiber. Split the shimeji mushrooms and maitake mushrooms by hand and cut the eringi mushrooms into large pieces.
After removing excess skin and cartilage from chicken thighs, season both sides with salt and pepper.
Put olive oil in a frying pan and bake slowly over medium heat from the skin side. Turn it over and take it out once the back side is also baked.
Add garlic and onion in the same pan, lightly salt and fry until tender. Add mushrooms, lightly salt again and turn to high heat to brown.
After returning the chicken, add white wine and boil lightly to remove the alcohol. Add water and consomme.
Mix well, add rosemary, cover and simmer for about 10 minutes. After simmering, remove the rosemary and add chopped Italian parsley.
After serving in a bowl, lightly sprinkle pepper and drizzle olive oil to complete.
💡 this is the point 💡
When grilling chicken, cook the skin side slowly over medium heat to make it crispy ✨
◎ After adding mushrooms, you can add richness by browning over high heat!
◎ If you simmer rosemary for too long, it will become bitter and take it out on the way. It is more delicious if you sprinkle olive oil on the finish ✨
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Thank you for reading to the end 🫶
Made by the husband of a former cafe chef
Delicious food for children 👨🍳
Even if you are not good at cooking 💡
I want to increase delicious ❣️ for my family and children ✨
Comments and DMs are welcome ✍️
Ask me anything you don't understand ‼️
# couple # easy # recipe Side dishes Side dish recipe # christmas# CHRISTMAS # CHICKEN THIGHS # MUSHROOM # WHITE WINE
白ワイン煮込みって難しそうに見えるけど、実は「焼き色」と「煮込み時間」さえ押さえれば、かなり簡単に“ご馳走感”が出ます。私が作ってみて特に効いたのは、鶏もも肉の皮目を中火でじっくり焼いて脂を出し、表面をカリッとさせること。ここで焦って強火にすると中まで火が入りにくい＆皮が縮みやすいので、じっくりが正解でした。 もう1つは、きのこ（しめじ・舞茸・エリンギ）を入れたら強火で「焼き付ける」こと。炒めるというより、あまり触らずに焼き色を付けるイメージにすると、白ワインの香りに負けないコクが出ます。舞茸は手で割くと香りが立ちやすくておすすめ。 白ワインは100ccくらい入れたら、鶏肉を戻す前に一度しっかり煮立ててアルコールを飛ばすと、子どもも食べやすいまろやかな仕上がりになりました（香りはちゃんと残ります）。ワインが手元にない日は、料理酒＋レモン汁少しでもそれっぽくなりますが、やっぱり白ワインの方が“洋食屋さん感”は出やすいです。 「白ワイン煮込み 野菜」を増やしたい時は、玉ねぎの他にじゃがいも（小さめに切って）、にんじん、白菜の芯あたりも相性◎。ただし水分が増える野菜を入れると味が薄まりやすいので、コンソメを少し足すか、最後に蓋を外して2〜3分だけ煮詰めると味がまとまりやすいです。 ローズマリーは長く煮込むと苦みが出やすいので、私は5〜10分で一度取り出す派。香りをもっと足したい時は、仕上げにオリーブオイルをひと回し＆黒こしょうを軽く振ると一気に本格派になります。 余ったソースは翌日パスタに絡めても最高でした。鶏肉の白ワイン煮込みは、作り置きというより「翌日アレンジまで楽しめる」おかずだなと実感。パンにもごはんにも合うので、迷った日の主役にぜひ。
