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Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce



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.