【鶏のクリーム煮】意外と知らない簡単なフランス家庭料理の作り方

【鶏のクリーム煮】意外と知らない簡単なフランス家庭料理の作り方

Salut! How are you everyone? This time, I’d like to show you how to cook Fricassee of chicken thighs. It’s a classic French dish. Let’s get started! Firstly, well, we always start with this. [Mince half an onion]

It is not too much to say that cooking begins and ends by root vegetables. [Keep vegetable wastes for bouillon] [Clean 1 package of mushroom] Fricassee sounds stylish and hard to cook, but it is like white creamy stew. Does anybody feel a sense of closeness? [Cut mushrooms into bite size pieces]

Nobody? I’m going to cook the fricassee in one frying pan. [1 clove of garlic, peal then cut in half] The ingredients are not so special, and I will tell you some cooking points, so you can imitate easily. [Boil 350-400cc of bouillon]

It is ok to use shop-bought bouillon but put onion wastes and bay leaf to make it more like restaurant dish. [Treat 2 chicken thighs] Remove the cartilage and tendon. Remove this thick tendon here at ancle to improve the texture.

But you don’t need to take them off, it is up to you. If you are interested in removing this thick tendon, please have a look and try. [Chop the chicken in quarters] [Sprinkle some salt on both side]

Stewed dish like fricassee is good because there is not much gap in quality rather than stir-fry dish. [Coat the chicken with flour] [Put olive oil then put the chicken on the pan] [Add garlic] Brown their surfaces.

When you cook stewed dish, you don’t need to check much for doneness. All the umami flavor stays in the pan. The first one is slightly burned, the second one is also slightly burned. The third one browned just right. The fourth one is slightly burned.

[Put out the chicken from the frying pan] It is ok to get burned like this much. [Put 50g butter into this unwashed frying pan] [Put half of the minced onion] This is for the butter rice.

Cooking with one frying pan is a good thing, because there’s not much to wash. [Put one cup of rice into the frying pan] You don’t have to wash the pan now because the flavor of the chicken is still in the pan.

[Put bay leaf and 200cc bouillon] I fry onions and put rice in it to make pilaf. [Cover and steam it on very low heat for 15minutes] The whole plate will be unified with the flavor of chicken. How can it be not delicious? It will be so yummy.

Speaking of fricassee, there is a restaurant called Paul Bocuse in the suburbs of Lyon, France. [Add 30cc bouillon and steam for 5 minutes more] Mr. Paul Bocuse is the legendary chef, who already passed away. The restaurant specialty was the fricassee using “Bresse chicken”.

“Bresse chicken” is the famous brand chicken raised in Bresse region in France. [Put the pilaf into a bowl then cover it with a plastic wrap] Breeding method is very strict so the chicken is much expensive.

[Put the rest of minced onion then stir-fry] That was so delicious. Bresse chicken meat looked reddish. It was chewy and juicy. [Sprinkle some salt and add the olive oil in the pan]

If you have a chance to go to France, try Bresse chicken. I think it is the best chicken in the world. [Add mushroom after the onion becomes wilted] That fricassee was cooked with the Bresse chicken. Of course, that fricassee was so nice.

[Cover and cook with steam] First one bite was so memorable. It blew me away. So, I want to give that feeling to the people who eat my fricassee. [Put back the chicken to the pan] [Pour 70cc white wine] Some people, like me, brown the chicken but some people don’t.

There are no rules in cooking, but people have their own thoughts. [White wine become like this thickening] For me, I want to put a roasted flavor on it. [Put juice from the chicken] [Add 150cc chicken bouillon] [Add 50cc heavy cream]

And I want to remove the bad smell from chicken fat between meat and skin, that’s why I brown the meat first. I also think that the liquid boil down is a very important point. If it has a bit too much liquid, the ingredients doesn’t get tasty.

If you put pilaf on side, rice absorb water, which is not good. I think it’s better to have the right amount of thickening, because it’s heavier and the aftertaste is not bland. You can finish heating when the sauce is not too heavy like this. Ok, let’s dish up!

It looks so yummy that I can eat three bowls of white rice with this pilaf. I am so pleased that chicken looks so nice but there is one regret. It is not in the focus. I thought I had it in the focus. It sometimes happens. [Sprinkle parsley to finish it]

I can’t help it now, because I am realizing it now while I’m editting. Bon Appetit! Before adding the chicken bouillon and cream, I put white whine to give acidity and aroma. That process makes its taste not too heavy.

It is so delicious! It is still nice if you don’t put cream because you can taste umami from chicken bouillon. You will never get tired of eating it. Yum! Please give it a try if you like it. See you in the next video! A bientot!

フランスの家庭料理の定番、フリカッセ。
フリカッセとはクリーム煮のことです。
ホワイトシチューのようなイメージですが、白ワインの酸味や香ばしい鶏肉の香りで風味豊かな味わいとなります。
フライパンだけで作れる軽い煮込みなので、火入れを気にすることなく再現しやすい簡単レシピです！
ぜひお試しください☆

材料(約2人前)
鶏もも肉　　　　2枚
マッシュルーム　1パック
玉ねぎ　　　　　1/4個
ニンニク　　　　１かけ
チキンブイヨン　150cc
白ワイン　　　　70cc
生クリーム　　　50cc

ピラフ
米　1号
玉ねぎ　　　　　1/4個
バター　　　　　50g
ローリエ　　　　1枚
チキンブイヨン　230cc

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愛用フライパン
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https://amzn.to/2K77927
(Amazonアソシエイト)同色なかったので色違いのリンク貼ってます。

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#鶏肉　#フランス料理　#簡単レシピ