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Home Dish Sautéed Chicken with Tomato Cream Sauce

Sautéed Chicken with Tomato Cream Sauce

Name: How to cook Sautéed Chicken with Tomato Cream Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

cookpad.japan

Sautéed Chicken with Tomato Cream Sauce

I love tomato cream sauce and have been cooking various kinds of dishes with it.

Ingredient

Food ration :

1 serving

thigh Chicken thigh

Salt...A

Pepper....A

Garlic powder (if you have any)...A

Extra virgin olive oil...B

1 large

tomato or 1/2-1/3 canned tomatoes Tomato or canned tomatoes (400 g)

2 clove

Garlic

1/2

Onion

Sliced takanotsume

1/4

Soup stock cube

10 grams

Butter

50 ml

Milk (it tastes better when you substitute heavy cream for half the milk)

30 ml

Extra virgin olive oil...C

Cooking instructions

* Step 1

Prepare the chicken thigh and poke holes with a fork. Season with the ingredients marked with A.

* Step 2

I cut the chicken into 4-5 cm cubes but you don't have to cut it. Adjust the size depending on how you want to eat it.

* Step 3

Chop the garlic and onions coarsely. If you are using fresh tomatoes, cut them into 1-2 cm cubes.

* Step 4

Roast the chicken. If you are using an oven, adjust the baking time and temperature according to your oven.

* Step 5

Heat the frying pan over high heat until it's really hot and starts to smoke. *I didn't add oil since the chicken cooks in its own fat but you can add some oil if you like.

* Step 6

When the frying pan starts to smoke, put the chicken skin side down and cook for about a minute.

* Step 7

After cooking it over high heat for about a minute, turn down the heat to low-medium, put a lid on and let it steam. *Cooking over high heat for a minute in Step (6) makes the skin crispy.

* Step 8

Steam for about 2 minutes. Keep an eye on the skin and be careful not to let the chicken burn.

* Step 9

Flip over the chicken of Step (8) when it gets golden brown as shown on the photo. Add some oil B if there's no fat coming out of the chicken.

* Step 10

Put a lid on the frying pan again and let steam for 3-5 minutes over high-low heat. *It's cooked if juices run clear when you poke one of the chicken pieces with a skewer.

* Step 11

Simultaneously, make the tomato cream sauce. Put the garlic and olive oil C in a separate cold frying pan.

* Step 12

Sauté over low heat. When the garlic is lightly colored and starts to get fragrant, add the onion and season with salt and pepper.

* Step 13

Cook the onion and garlic over low heat until the onion is translucent. Add the sliced takanotsume and tomatoes. Season with salt and pepper, and continue cooking.

* Step 14

Crush the tomatoes as you cook over low-medium heat for about 5-10 minutes. *The cooking time depends on the number of servings and the amount of tomato juice.

* Step 15

Cook until the tomato juice reduces as shown on the photo. Then add milk, butter and soup stock cube. Once it comes to a simmer, turn off the heat.

* Step 16

Add the cooked chicken to the sauce and let it come to a simmer over low heat. Let it simmer for about a minute. Finally, season with salt and pepper.

* Step 17

Transfer to a serving dish and it's done. I ground lots of black pepper on top. It was also delicious when I served it with Italian parsley and basil.