Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce

1. 1

   Cut the chicken and kabocha into bite-sized pieces.

2. 2

   Cut the garlic and onion into thin strips.

3. 3

   Heat oil and butter in a pan, then fry the chicken starting with the skin.

4. 4

   When the skin is golden brown add the onion, garlic, and kabocha.

5. 5

   Fry until the onions become wilted, then add the flour.

6. 6

   Once all the white areas have disappeared, add the ingredients marked with and simmer uncovered over low heat.

7. 7

   Cook until the kabocha becomes soft.

8. 8

   Add salt to taste.

9. 9

   Sprinkle with fresh cream and parsley and you're finished.

* Per serving · 4 servings · Values may vary.

No additional tips available.