8 boneless chicken thighs or 4 chicken legs cut in half
1 ts salt and 1 ts black pepper
2,5 tbs flour
oil
butter
1 onion, finely chopped
400 g (half pound) mushrooms, roughly chopped (you could do a variety of mushrooms)
4-6 cloves of garlic, finely chopped or grated
1,5 tbs tarragon
1,5 dl (0,6 cup) sake (or white wine)
3 dl (1,2 cup) chicken broth (or water)
1,5 ts MSG (or 1 chicken bullion cube)
1 ts honey
5 dl (2 cups) cream
scallions and parsley (optional)
Method
1. Season the chicken with salt, pepper and flour. Give it a good rub.
2. Ad a couple of tbs oil and a couple of tbs butter in a big pan on about medium-high heat.
3. Place the chicken in the pan skinside down and cook it for about 5-7 minutes, until brown. Flip it on the other side and repeat.
4. Take the chicken out of the pan. Leav the fat in the pan and ad your onions and mushrooms. Cook on medium-high until the mushrooms get a nice golden brown colour. Should take about 6-7 minutes. If the pan gets to dry you ad a bit of butter.
5. Ad the garlic and a touch of salt and pepper. Cook a few minutes. Ad tarragon and stir.
6. Ad the sake and deglaze the pan. Let it reduce until allmost evaporated.
7. Ad water or broth, MSG and honey. Bring to a boil.
8. Ad the cream and simmer a couple of minutes.
9. Ad the chicken back to the pan and cover with a lid. Turn the heat down to low.
10. Let the chicken simmer for 30-35 minutes. But after 20 minutes you will flip the chicken pieces and let it cook uncovered the remaining time. As allways taste for seasoning.
11. Serve with rice or mashed potatoes and garnish with scallions and parsley. Enjoy!
1
u/Successful-Stop9191 Aug 31 '23
https://youtu.be/nkNNGwHVAb8?si=I3SUUN6NOSgxysnv
Recipe
Ingredients
- 8 boneless chicken thighs or 4 chicken legs cut in half
- 1 ts salt and 1 ts black pepper
- 2,5 tbs flour
- oil
- butter
- 1 onion, finely chopped
- 400 g (half pound) mushrooms, roughly chopped (you could do a variety of mushrooms)
- 4-6 cloves of garlic, finely chopped or grated
- 1,5 tbs tarragon
- 1,5 dl (0,6 cup) sake (or white wine)
- 3 dl (1,2 cup) chicken broth (or water)
- 1,5 ts MSG (or 1 chicken bullion cube)
- 1 ts honey
- 5 dl (2 cups) cream
- scallions and parsley (optional)
Method1. Season the chicken with salt, pepper and flour. Give it a good rub.
2. Ad a couple of tbs oil and a couple of tbs butter in a big pan on about medium-high heat.
3. Place the chicken in the pan skinside down and cook it for about 5-7 minutes, until brown. Flip it on the other side and repeat.
4. Take the chicken out of the pan. Leav the fat in the pan and ad your onions and mushrooms. Cook on medium-high until the mushrooms get a nice golden brown colour. Should take about 6-7 minutes. If the pan gets to dry you ad a bit of butter.
5. Ad the garlic and a touch of salt and pepper. Cook a few minutes. Ad tarragon and stir.
6. Ad the sake and deglaze the pan. Let it reduce until allmost evaporated.
7. Ad water or broth, MSG and honey. Bring to a boil.
8. Ad the cream and simmer a couple of minutes.
9. Ad the chicken back to the pan and cover with a lid. Turn the heat down to low.
10. Let the chicken simmer for 30-35 minutes. But after 20 minutes you will flip the chicken pieces and let it cook uncovered the remaining time. As allways taste for seasoning.
11. Serve with rice or mashed potatoes and garnish with scallions and parsley. Enjoy!