【かぼちゃシチュー】かぼちゃを使った絶品煮込み！手間はかかるが、最高に美味しいシチュー

【かぼちゃシチュー】かぼちゃを使った絶品煮込み！手間はかかるが、最高に美味しいシチュー

Hello everyone. It’s Furugal. This time, I made pumpkin stew. It’s a slightly elaborate dish, but it’s absolutely delicious. Here ‘s how to make the ingredients . First, sprinkle salt and pepper on the chicken. Let it rest for a while. While you’re at it, we’ll process the vegetables. Cut the carrots. Finely chop the vegetables. Finely chopping brings out more flavor. Cut the vegetables into pieces like this. Next is the celery. Only the stems of the celery are used, so remove the leaves.Chop the celery in the same way as the carrots.Cut it into pieces of this size.Transfer the cut vegetables to a tray.Next is the onion.When cutting the onions. The key is to not cut the core of the onion. By running them, they will not fall apart when you chop them.Chop them into pieces like this.Transfer the cut onions to a tray.Finally, chop the garlic.This is the end of processing the aromatic vegetables, so let’s fry them in a frying pan. Sauteed vegetables bring out their flavor, so stir-fry them thoroughly first.In the meantime , we’ll also process the meat.There will be some drippings coming out of the chicken, so wipe off the drippings.Choose the chicken to your liking. Cut into pieces. This time, we will cut into pieces of this size. It will look like this. Now, let’s fry the chicken in butter. We will fry only the surface of the chicken first. Grilling the surface first will keep the chicken moisturized. While the chicken is lightly roasting, process the pumpkin.Use as much pumpkin as you like.Pumpkin has a strong sweetness, so the amount you use will determine the taste of the stew. You can also cut it to whatever size you like. This time, we’re going to cut it into pieces of this size. Once we’ve stir-fried the flavored vegetables like this, we’re going to add the pumpkin. We’re going to mix it up lightly. Next, we’re going to add thyme and nutmeg. By adding thyme and nutmeg, You can bring out the flavor and umami.Next , add chicken bones.The ingredient that gives umami flavor is amino acids, and chicken bones are rich in amino acids, so adding chicken bones will make the dish more delicious.Here Add the red wine. Red chicken has a strong sour taste, so fry it carefully to remove the sourness. At this stage, the chicken is browned like this. Once one side is well browned, start grilling the other side. Now add the flour.Add the flour to thicken the stew.Additionally, the flour needs to be heated, so add it at this stage.Next, add the white wine.You can add only the wine aroma to the dish. Adding white wine will give it a deeper flavor. Bake it until it looks like this. Once it’s baked, transfer it to a tray. The frying pan will retain the flavor of the meat, so add water to scrape off the flavor. Once you can scrape it off like this, add it to the pot. Gently stir the pot. Now add tomato paste . If you don’t have tomato paste, you can use canned tomatoes. Mix it gently, then add enough water to submerge it. Add the chicken and simmer slowly. Cover and simmer for about 10 minutes. Once it has boiled down, add flavor. Add cooking sake, mirin, soy sauce, and honey. Be careful not to add too much of these seasonings, as the flavor will change too much.Also , honey has a strong sweetness to pumpkin, so you do n’t need to add it.Finally, add butter.Adding butter will give it a richer flavor. will increase. Mix lightly to incorporate the butter.Finally , adjust the taste with salt and it’s done.Now move on to serving.Place it in the middle of the plate.Place the chicken on top and pour the juice over it.It’s done. You can feel the sweetness of the pumpkin, but it’s not too sweet and blends well with the flavor of the aromatic vegetables and chicken, making it extremely delicious. It’s a bit time consuming, but please try making it.

皆さん、こんにちは。
ふる～がるです。

今回はかぼちゃを使ったシチューを作りました。
かぼちゃは甘味が強く、少し甘いシチューとなりますが、香味野菜でしっかりと旨味を凝縮させたシチューですので、甘すぎることなく最高に美味しくいただくことができます。
少し手間はかかりますが、是非作ってみてください。

【材料】
鶏肉・・・・・500g
玉ねぎ・・・・・1玉
にんじん・・・・・本
セロリ・・・・・1本
かぼちゃ・・・・・800g
ニンニク・・・・・4カケ
タイム・・・・・適量
ナツメグ・・・・・適量
鶏ガラ・・・・・5g
赤ワイン・・・・・40g
白ワイン・・・・・40g
料理酒・・・・・3g
みりん・・・・・3g
醤油・・・・・3g
はちみつ・・・・・10g
バター(炒める用)・・・・・30g
バター(味付け用)・・・・・10g
塩・・・・・適量
胡椒・・・・・適量

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