Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce

Ingredients

• 1 packages Chicken thigh
• 1/4 Kabocha squash
• 1/2 Onion
• 1 clove Garlic
• 1 Butter
• oil
• 2 tbsp Flour
• 1 can Canned diced tomatoes
• 50 ml Sake
• 1 cup each Water
• milk
• 1 tbsp each Sugar
• bouillon
• 1 pinch Yuzu
• 1 Salt

Instructions

1. Cut the chicken and kabocha into bite-sized pieces.
2. Cut the garlic and onion into thin strips.
3. Heat oil and butter in a pan, then fry the chicken starting with the skin.
4. When the skin is golden brown add the onion, garlic, and kabocha.
5. Fry until the onions become wilted, then add the flour.
6. Once all the white areas have disappeared, add the ingredients marked with and simmer uncovered over low heat.
7. Cook until the kabocha becomes soft.
8. Add salt to taste.
9. Sprinkle with fresh cream and parsley and you're finished.