Cheese Chicken Steak

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Cheese Chicken Steak

Main · European40 min(Prep 10 min + Cook 30 min) · 684 kcal per serving · 2 servings · Normal

A chicken steak using just salt, the chicken's natural umami, white wine, and cream cheese for a rich, delicious sauce. Simple but lets the ingredients shine. Black pepper at the end adds the perfect accent.

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だれウマ【料理研究家】59 recipes · 366 cooked

Instructions

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  1. Crush the garlic with the side of a knife. Don't mince — using it whole prevents burning and maximizes aroma.Uses: Garlic~1 minWatch the video from 2:43
  2. Add olive oil (1/2 tbsp) and the crushed garlic to a frying pan. Heat over low heat until the garlic surface lightly colors and the aroma comes out.Uses: Garlic, Olive oil~4 minWatch the video from 3:17
  3. Remove the garlic and let the oil coat the pan. Take the chicken thigh out of the fridge at least 30 minutes ahead so it's at room temperature; trim any obvious sinew or excess fat. Salt evenly at 0.8% of the chicken's weight, but only on the flesh side.Uses: Chicken thigh, Salt~2 minWatch the video from 5:03
  4. Tuck the skin around the meat, place skin-side down in the pan, cover with foil, and weight it. Cook 13-15 min over low heat until the skin is beautifully browned.Uses: Chicken thigh~15 minWatch the video from 6:17
  5. After 13-15 min, remove the weight and foil and check the skin color. Once browned, flip the chicken and cook 2 more minutes (no foil) over very low heat.Uses: Chicken thigh~2 minWatch the video from 7:35
  6. Wrap the cooked chicken in foil and let it rest while the carryover heat finishes cooking and the juices settle.Uses: Chicken thigh~5 minWatch the video from 8:30
  7. Add white wine (3 tbsp) to the pan, heat over low to cook off the alcohol while scraping up the fond. When the wine boils, add the room-temperature cream cheese (15-20g) and mash it through. Add the chicken juices from the foil, stir to combine, and the sauce is done.Uses: Chicken thigh, Cream cheese, White wine (or cooking sake)~5 minWatch the video from 9:01
  8. Plate the chicken and pour the hot cheese sauce generously on top. Optional finish with the toasted garlic and black pepper.Uses: Chicken thigh, Garlic, Black pepper~1 minWatch the video from 10:44

Tips

  1. 1

    ニンニクは潰して使用することで、焦げ付きを防ぎ香りを最大限に引き出せる

  2. 2

    鶏皮を下にして焼き上げることで、身のパサつきを防ぐ

  3. 3

    鶏皮に塩を振らないことで、パリッと焼き上げることができる

  4. 4

    クリームチーズは室温に戻しておくことで、ソースに馴染みやすくなる

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