Cut the chicken and kabocha into bite-sized pieces. Cut the garlic and onion into thin strips.
Heat oil and butter in a pan, then fry the chicken starting with the skin.
When the skin is golden brown add the onion, garlic, and kabocha.
Fry until the onions become wilted, then add the flour. Once all the white areas have disappeared, add the ingredients marked with ★ and simmer uncovered over low heat.
Cook until the kabocha becomes soft. Add salt to taste.
Sprinkle with fresh cream and parsley and you're finished.
Story Behind this Recipe
I made this because I love simmered dishes.
Thank you to all who have given this recipe a try! I recommend thoroughly frying the chicken skin to bring out its delicious flavor! While simmering, the water will boil down, but don't add anymore water.