👨‍🍳 作り方

1. 1

   Pat the chicken thighs dry and season generously with salt and pepper.

   💡 プロのコツ: Ensuring the chicken is dry helps achieve a better sear.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Sear the chicken thighs until golden brown on all sides. Remove chicken and set aside.

   ⏱️ 8-10 minutes
3. 3

   Add the chopped onions to the pot and sauté until softened and translucent.

   ⏱️ 5 minutes
4. 4

   Add the sliced mushrooms and cook until they release their liquid and start to brown.

   ⏱️ 7-10 minutes
5. 5

   Sprinkle the flour over the onions and mushrooms, stirring constantly to form a roux. Cook for 1-2 minutes.

   ⏱️ 2 minutes
6. 6

   Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.

   ⏱️ 2 minutes
7. 7

   Pour in the chicken broth and bring the sauce to a simmer. Return the seared chicken thighs to the pot.

   💡 プロのコツ: Ensure the chicken is mostly submerged in the liquid.
8. 8

   Cover the pot, reduce heat to low, and simmer gently until the chicken is cooked through and tender.

   ⏱️ 30-35 minutes
9. 9

   Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste. Heat through gently without boiling.

   💡 プロのコツ: Do not boil after adding cream to prevent curdling.
10. 10

    Serve hot, garnished with extra parsley.

    💡 プロのコツ: Excellent served with mashed potatoes or crusty bread.