Pan fry Chicken & Mushroom! Christmas dinner idea!

Luvita Ho December 13, 2023 Watch on YouTube ↗

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Pan-Fried Chicken in Creamy Mushroom Sauce with Baby Potatoes

Bahan

Cara Membuat

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Cuci bersih baby potato lalu belah dua supaya lebih cepat matang.
Didihkan air, beri garam, lalu rebus kentang sampai empuk dan bisa ditusuk sampai tembus, kemudian tiriskan.
Cincang halus bawang bombay dan bawang putih.
Potong-potong jamur champignon.
Keringkan paha ayam dengan tisu lalu bumbui dengan garam dan lada hitam di kedua sisinya.
Panaskan wajan dengan sedikit minyak lalu pan fry ayam dengan bagian kulit di bawah sampai warnanya kecokelatan.
Balik ayam setelah warnanya keluar lalu masak sisi satunya sebentar. Kita hanya mencari warna, jadi ayam cukup tiga perempat matang.
Angkat ayam lalu istirahatkan. Kalau minyak di wajan terlalu banyak, kurangi sedikit.
Di wajan yang sama, tumis bawang bombay sampai harum dan mulai kecokelatan.
Masukkan bawang putih lalu tumis sampai harum saja, jangan sampai kecokelatan supaya tidak pahit.
Masukkan tangkai daun thyme secara utuh supaya mudah diangkat nanti.
Masukkan jamur lalu masak sampai kecokelatan dan mengeluarkan airnya. Kalau terlalu kering tambahkan sedikit minyak bekas menggoreng ayam.
Tuang cooking cream ke dalam wajan.
Bumbui dengan garam, lada, kaldu bubuk dan bubuk bawang putih, lalu tambahkan susu cair supaya sausnya agak encer.
Tambahkan sedikit gula untuk menyeimbangkan rasanya.
Masukkan kembali ayam beserta cairan yang keluar saat resting.
Masak dengan api kecil selama 2 sampai 3 menit sampai ayam matang sempurna dan sausnya mengental, lalu finishing dengan parsley.
Untuk kentangnya, panaskan sedikit minyak lalu masukkan bawang putih utuh yang digeprek beserta kulitnya dan daun thyme.
Bumbui kentang dengan garam dan lada tipis-tipis saja.
Pan fry kentang dengan bagian putihnya menghadap ke bawah sampai garing, lalu balik.
Tambahkan mentega tawar supaya warnanya lebih cepat kecokelatan, bolak-balik sampai garing merata, lalu angkat dan sajikan bersama ayamnya.

Ingredients

Steps

Steps were generated from the video narration. Watch the video if unsure.

Scrub the baby potatoes clean and halve them so they cook faster.
Bring water to the boil, season it with salt, and boil the potatoes until tender enough for a skewer to go straight through, then drain.
Finely chop the onion and the garlic.
Slice the champignon mushrooms.
Pat the chicken thighs dry and season both sides with salt and black pepper.
Heat a pan with a little oil and pan fry the chicken skin side down until browned.
Flip the chicken once it has colour and cook the other side briefly. You are only chasing colour here, so it should stay about three quarters cooked.
Take the chicken out and let it rest. If there is too much fat in the pan, spoon some out.
In the same pan, saute the onion until fragrant and starting to brown.
Add the garlic and cook only until fragrant, not browned, or it will taste bitter.
Add the thyme sprigs whole so they are easy to fish out later.
Add the mushrooms and cook until browned and releasing their liquid. If it gets dry, add a little of the chicken fat.
Pour the cooking cream into the pan.
Season with salt, pepper, bouillon powder and garlic powder, then add the liquid milk to loosen the sauce.
Add a little sugar to balance the flavours.
Return the chicken along with any juices it released while resting.
Simmer over low heat for 2 to 3 minutes until the chicken is cooked through and the sauce thickens, then finish with parsley.
For the potatoes, heat a little oil and add the crushed garlic cloves still in their skins along with the thyme.
Season the potatoes lightly with salt and pepper.
Pan fry the potatoes cut side down until crisp, then turn them over.
Add the unsalted butter so they colour faster, turn them until evenly crisp, then take them out and serve alongside the chicken.