1 large tomato (2 if small) or 1/2-1/3 canned tomatoes
1-2 cloves (adjust the amount to your taste)
Soup stock cube
Milk (it tastes better when you substitute heavy cream for half the milk)
Extra virgin olive oil...C
Prepare the chicken thigh and poke holes with a fork. Season with the ingredients marked with A.
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.
Chop the garlic and onions coarsely. If you are using fresh tomatoes, cut them into 1-2 cm cubes.
Roast the chicken. If you are using an oven, adjust the baking time and temperature according to your oven.
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.
When the frying pan starts to smoke, put the chicken skin side down and cook for about a minute.
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.
Steam for about 2 minutes. Keep an eye on the skin and be careful not to let the chicken burn.
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.
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.
Simultaneously, make the tomato cream sauce. Put the garlic and olive oil C in a separate cold frying pan.
Sauté over low heat. When the garlic is lightly colored and starts to get fragrant, add the onion and season with salt and pepper.
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.
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.
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.
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.
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.
Sautéed chicken coated with tomato cream sauce is very delicious. This sauce is great with bread too. I used fresh tomatoes to make the sauce.
For another popular recipe, see Easy Restaurant Quality Authentic Tomato Cream Pasta" Recipe ID: 871917.
Story Behind this Recipe
I love tomato cream sauce and have been cooking various kinds of dishes with it.
Thanks to everyone, this tomato cream sauce became very popular. It's very similar to the Recipe ID: 871917 "Easy Restaurant Quality Authentic Tomato Cream Pasta", and I decided to uploaded it since it goes perfectly with chicken.
Just follow the recipe and watch the heat so as not to let the chicken burn!