The dish I'm going to introduce today is chicken cream boiled. We use plenty of butter and fresh cream to create a rich and deep taste.
The chicken part used was thigh meat with bones. The points of cooking are the amount of salt used in the chicken seasoning and the time it takes to simmer. Since the thigh meat is not simmered for a long time, it is finished with juicy meat quality and umami.
If you understand the amount of each ingredient and the meaning of each cooking process and carefully stack them, you will be able to reproduce the special French cuisine that can be reproduced at home.
* Click here for recipes using chicken thighs
✅ [French regional cuisine, Cook Ovan # 70, which can be made with one frying pan]
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✅ [Easy recipe # 90] Make chicken skin crispy and juicy even for the first time
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