👨‍🍳 作り方

1. 1

   Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Dredge the chicken pieces in flour, shaking off any excess.

   💡 プロのコツ: Dredging the chicken in flour helps to thicken the sauce and create a better sear.
2. 2

   Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.

   💡 プロのコツ: Browning the chicken in batches ensures a good sear without overcrowding the pan.
3. 3

   Add the sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.

   💡 プロのコツ: Cooking the onions and mushrooms separately builds layers of flavor.
4. 4

   Add the minced garlic and cook for 1 minute until fragrant. Pour in the Riesling wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half.

   💡 プロのコツ: Deglazing the pot with wine captures all the flavorful fond from the chicken and vegetables.
5. 5

   Return the chicken thighs to the pot. Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 40-50 minutes, or until the chicken is cooked through and tender.

   💡 プロのコツ: Simmering gently ensures the chicken remains moist and tender.
6. 6

   Stir in the heavy cream and chopped parsley. Cook for another 5 minutes, uncovered, until the sauce has thickened slightly. Season with salt and pepper to taste.

   💡 プロのコツ: Adding cream at the end enriches the sauce without curdling.
7. 7

   Serve the chicken hot, spooning the creamy Riesling sauce over the top. Garnish with fresh parsley.

   💡 プロのコツ: This dish pairs well with boiled potatoes, rice, or crusty bread.