【鶏肉が生まれ変わる】クリスマスチキンが何倍も美味しくなる感動のソース

【鶏肉が生まれ変わる】クリスマスチキンが何倍も美味しくなる感動のソース

Salut! Hello, everyone.
I’m gonna introduce a stew-style recipe with chicken today The process of making the sauce is more complicated than usual recipes
But it’s more special too This recipe is one of the classical recipes in Normandy
(2 bone-in chicken thighs) Normandy is quite famous for apples
(Remove excessive strings and fat) And these apples are used for cider and calvados, which are then used for cooking Also, guinea fowl and broiler chicken are mostly used
(Remove the upper part of the bone) You can substitute chicken at a supermarket for them If you find bone-in chicken, you should use it If you can’t, you can use usual chicken thighs instead In this recipe, I remove the upper part of the bone and leave the rest as it is
(Remove cartilage as well) With this gas burner, I removed the skin on the bone completely As you can see, the bone is exposed, which looks special It looks so christmassy
RIGHT? Apples are essential ingredient in this recipe
(2 apples) Without them, you cannot make this dish If you have plenty of apples at home, you should definitely try this recipe I’m turning apples, you can do it in different ways You can juts peel it, remove seeds and cut into bite-size pieces Keep skin and apples wastes. You’ll use them later
(1/4 of an onion) Prepare about 1/4 of an onion and mince it Mince about 2 cloves of garlic You should mince them as finely as you can
so that you can bring out the flavor right away when making the sauce It’s time for cooking chicken Sprinkle some salt on both sides and let’s cook it As I said, this recipe comes from Normandy I knew of some people in France when I was working there, who is from Normandy
and they were so proud of thier traditional dishes They used to make Normandy dishes for employees
I guess they changed recipes from home into more sophisticated ones
(Stir-fry bones you removed earlier) So, this recipe is also based on what they used to make partly Cook chicken skin thoroughly You don’t need to cook flesh that thoroughly yet
When they become browned, take them out Bone-in meat are harder to be browned
So, pay more attention to them Brown bones you removed earlier as well since they also add a flavor Once bone-in meat are browned, take them out and throw away the oil Used oil is flavorless, so throw it away and wipe the frying pan
and put the chicken back Add another oil and minced onion and garlic
And cook them in the remaining space Cook them until onion and garlic give off their flavors Add a bit of white wine
I wanted to use calvados, but I couldn’t find it at a nearby liquor store So, I’m using white wine instead
You can use brandy too if you prefer Add plenty of cider
(about 300ml of cider) I found it at a liqur store and a supermarket
So, I guess you can get it relatively easily Add chicken bouillon, cooked bones, and apples’ wastes
(250ml of chicken bouillon) Using apples’ wastes is important as they contain flavors Simmer them slowy Oh, it’s gonna taste great★ simmer flesh without bones for about 10 to 15 minutes
and simmer bone-in flesh about 30 minutes Bones contain taste and flavors so try to bring them out as much as you can
and trasnfer them to the soup These are apples for an accompaniment Add a pinch of sugar and brown them on medium heat
(5 to 10g of butter) Cook them with butter and caramelize them Add a bit of sherry vinegar and add a sour flavor If only sugar, butter and apples are used, it tastes too sweet
So, sourness is necessary When bone-in flesh are fully cooked, take them out Add fresh cream
Add plenty of it
(200ml of fresh cream) Once they are mixed well, strain it When you strain it, try to push down apple skin as they still contain deliciousness Then, put it back in the frying pan
and it’s almost done Emulsify butter on low-medium heat
(30g to 40g of butter) You can adjust how thick it becomes by simmering it down a bit Simmer it down and emulsify butter just like this As you can see, the color has changed I’m sure it tastes great
(have a taste) (SATISFIED) (What am I doing) Now that we have the perfect sauce, put chickn back in it
and heat it again If you boil it on high heat, the butter will be separated
So, heat it on low-medium heat It’s hot again
Now, it’s time for presentation, dresser It’s no exaggeration to say this sauce itself is the main dish
So, pour plenty of it This sauce is essential Itadakimasu I’ll have it with cider So good Perfect The sauce tastes perfect Amazing Apples, fresh cream, and chicken go great together The bittersweet taste of apples and sourness are perfect together I should have bought some bread too… That’s all for chicken Normandy
I hope it helps
(All ingredients are translated in the video) See you in the next video!
A bientot!

クリスマスに向けて、チキンのノルマンディー風を作りました。
北フランスはりんごが特産で、りんごで作るお酒、シードルと生クリームで鶏肉を煮込む定番料理です。
特別な日には少し手間をかけて、きっとその分特別なクリスマスの一皿になるはずです。感動レベルのソース、良かったら挑戦してみて下さい！

●材料 (約2人前)
骨付き鶏もも肉　2本
りんご　　　　　2個
玉ねぎ　　　　　1/4個
ニンニク　　　　2かけ
白ワイン　　　　ひと回し
シードル　　　　300ml
チキンブイヨン　250ml
生クリーム　　　200ml
バター(ソース用) 30~40g
バター(キャラメリゼ用)　5〜10g
砂糖　　　　　　　ひとつまみ
シェリービネガー　少々

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#チキン　#クリスマス　#ソース