たぶん100人中92人がおトクな鶏むね肉とは気が付かないフランス料理がこちらです

たぶん100人中92人がおトクな鶏むね肉とは気が付かないフランス料理がこちらです

Hi, hello. Thanks for tuning in today, everyone! As always, I’m bringing the hype to another cooking video! Today’s video is a collab with AEON. Yes, *that* AEON. From 4/29, AEON stores across Japan are hosting a France Fair, featuring French BBQ recipes! They’ll be selling French ingredients too, so I’m showing an easy outdoor-style French BBQ dish! Our star today is chicken breast. We’re using “Junkidori,” raised stress-free without antibiotics or growth promoters. AEON focuses on safety, quality, and taste—let’s treat it with care. Today’s dish: Herb-Grilled Chicken Breast with Mustard Sauce. Sounds fancy, right? But don’t worry—it’s super simple. Really, it’s easy to make. It’s the kind of dish French families enjoy on weekends at home. Remove the skin; this one’s about 350g. Slice it in half and trim any sinew. Then gently pound it out to tenderize. Just don’t hit too hard or you’ll tear it—easy does it. Pounding helps the salt and herbs soak in better—or so I believe! But hey, if you’re not into that step, feel free to skip it. Slice some garlic—not too thin—and season the chicken with dried rosemary and thyme. Use however much feels right! Now scatter the garlic slices over the chicken. Do this on both sides. Thicker slices are easier to remove later. If they’re too thin or small, they’re harder to pick out—so this size is ideal. Marinate it in the fridge for at least 20 minutes. Meanwhile, prep the other ingredients. Next up carrots for the side. Cut one carrot into about 10 sticks. Adjust the size depending on the carrot. Use a peeler to round off the sharp edges. Save the scraps for soup or freeze them for later. We’ll also use mushrooms. Keep them big just cut in half for better texture. If they’re dirty, wipe them gently with a cloth. Add some fresh Italian parsley too. Roughly chop it, stems and all. No need to remove stems—just chop them in. Now back to our marinated chicken. Remove the garlic slices for now. Don’t toss them I’ll use them later. Season both sides with salt and black pepper. Marinating with herbs and garlic gives the chicken rich flavor. Today I’m using a skillet and coating it with flour, but if you’re grilling, skip the flour just marinate, remove the garlic, and cook. That way, you still get a nice char and herb aroma. Alright, let’s heat up the skillet now. Add a bit of olive oil and a chunk of butter. Once the butter browns slightly, add the chicken.I want the flour to crisp up in that butter. If the butter isn’t hot enough, the flour won’t cook right or smell as good—this part’s key. Aim for lightly browned butter. No need to brown it too much. We’ll keep cooking it later—just get the surface cooked. Like this—looks good! Once both sides are done, take it out. Too much heat will burn the butter and flour, so watch it. Add more butter, then toss in the garlic and carrots. Coat them well. Add a pinch of salt and some chicken bouillon. I used granules dissolved in hot water. Add a small amount of curry powder. This gives the carrots a nice curry flavor. Carrots go great with cumin, so curry works too. Cover and simmer on low for 7–8 minutes, then add mushrooms and keep cooking. If there’s not enough liquid, add a bit. Too much? Turn up the heat to reduce. Now stir in mustard and gradually add the rest of the bouillon in 2–3 parts. Adding it all at once can cause clumps, so go slow if you can. Add a bit of honey. It balances the mustard’s tang and heat with some sweetness and depth. The sauce’s still thin, so return the chicken and simmer for 2 minutes. The flour on the chicken thickens the sauce. Once it’s creamy, you’re almost there. I simmered 1 more minute just to finish it off. Look at that—nice and thick now. Perfect! Looks great. Spoon the sauce over the chicken. Top it with that chopped Italian parsley—and that’s it! Time to plate it. Actually, let’s just eat it like this. Let’s eat it straight from the skillet—BBQ style. Feeling satisfied. Whoa, it’s insanely tender. The mustard flavor is amazing. You can really smell the rosemary and thyme. And that hint of curry on the carrots gives everything a nice aroma. The carrots are delicious. That marinating time really paid off. The chicken is insanely good. This 350g breast is gonna disappear fast. You can really taste the bouillon in the sauce too. The sauce works with rice or bread—whatever you like! This flavor is perfect for the season ahead. I’ve got more French BBQ recipes for AEON’s France Fair! One features grilled salmon with a no-heat sauce. Great for grilled seafood at camp too. And classic ratatouille easy to cook outdoors with a skillet. A skillet really expands your BBQ game. Perfect for home, patios, or camping—hope these recipes inspire your outdoor meals this season! That’s it for this AEON France Fair collab. Check the link in the description if you’re interested! I’ll see you in the next video! Bye!

提供:イオンリテール株式会社

4月29日(火・祝)～5月4日（日・祝）まで、全国のイオングループで「イオン フランスフェア」を開催中！
今回紹介している鶏むね肉のレシピの他、サーモンのグリルやラタトュイユのレシピを紹介しています。
詳しくは下記のURLをご確認ください。
※一部実施していないイオングループ企業、店舗もございます。
https://chirashi.otoku.aeonsquare.net/pc/chirashi/francefair/

●今回のレシピはこちら
材料（約2人前）
純輝鶏むね肉　　　1枚（約350g）
にんにく　　　　　1かけ
ローズマリー・タイム　各 適量
塩・黒胡椒・小麦粉・オリーブオイル　各 適量
バター　　　　　　約10g
チキンブイヨン　　約250ml
マスタード　　　　大さじ1
はちみつ　　　　　小さじ1/2
にんじん　　　　　1本
マッシュルーム　　6個
カレー粉　　　　　少々
イタリアンパセリ　適量

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お仕事のご依頼・その他のお問い合わせなどは下記メールアドレスへお願いします！
georgelabo@outlook.com

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#鶏胸肉　#しっとり　#フランス料理