Chicken in Cream Sauce

チキンクリーム-Chicken in Cream Sauce

This is another comfort food that’s rich and creamy. Using boned chicken gives this recipe more flavor. When recipes call for small onions, they should be the size of two shallots. If you can’t find small ones, just cut them in half.

Serves 2

350g (butsu giri) bone in chicken pieces
6 small onions
½ pack mushrooms
To taste lemon juice
6 brussel sprouts
1 ½ tbsp. flour
1 ½ tbsp. butter
½ cup whipping cream
To taste salt and pepper

Part A

¼ cup white wine
½ cup chicken stock
½ bay leaf
To taste thyme

1. Peel the onions and cut the ends. Clean the mushrooms and cut them in half. Add the lemon juice so they do not turn brown. Cut the ends of the brussel sprouts.

2. Sprinkle salt and pepper on the chicken. In a frying pan, melt ½ tbsp. of butter and cook the chicken. Cook till brown and crispy on the outside. Set aside.

3. In a large pot, melt the rest of the butter and add onions, mushrooms and brussel sprouts and cook.

4. Add the flour and stir to make sure you do not burn the vegetables.

5. Mix the ingredients in Part A and add to pot with the cooked chicken. Add salt and pepper. Stir. Cover pot with lid and turn the heat to low. Cook.

6. Prick the onions with a toothpick and if it goes through smoothly, add the whipping cream and more salt and pepper to taste.

7. Serve with warm bread or rice.

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5. Cabbage Rolls