Roast Chicken for Christmas
- 2 Chicken thigh with bone (large)
- 1 Salt and pepper
- 2 head Broccoli
- 1 Potatoes
- 3 cm Carrot
- 3 tbsp Water or sake
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 2 tsp ~ 1 tablespoon Sugar
- 1 Black pepper
- 1 Cherry tomatoes
- Prepare the chicken.
- Cut along the bone to break and remove the joints.
- Cut the potato in half and then slice into 1-1.5 cm half moon shaped pieces.
- Break the broccoli into small tufts.
- Cut the carrot into star-shaped pieces.
- Heat vegetable oil in a frying pan and pan-fry the chicken on medium heat with the skin side down.
- Also add the potatoes and sprinkle with salt.
- Pan-fry on medium-low heat for about 7-8 minutes.
- Flip over the chicken and add the water and broccoli.
- Cover with a lid and steam on medium-low heat for about 6-7 minutes.
- Remove the vegetables and arrange them on a plate.
- Add the ingredients to the same frying pan as the chicken to form a glaze.
- Flip the chicken over and cook on medium heat for 1-2 minutes to allow the flavor to seep in.
- Optionally season with black pepper.
- It also tastes great if you add a little bit of honey.
- (In that case, reduce the amount of sugar.)
- Serve on a plate and decorate with vegetables.
- You can also arrange each chicken on a separate plate.
- Note: Instead of carrots, cherry tomatoes are also fine.
- You can also microwave the potatoes and broccoli first, and then just brown them in the frying pan last.
- If you want to bake these in the oven, bake for 20-30 minutes at 200C.
- Midway through, divide the sauce into two batches and pour over the chicken.
- Don't let the sauce burn.
- If using smaller chicken, 3 tablespoons of the flavoring ingredients is too much, so use a smaller amount.
- If you're not a fan of sweet flavors, you don't need to add the sugar.
- I recommend these vegetables -.
chicken thigh, salt, broccoli, potatoes, carrot, water, soy sauce, mirin, sugar, black pepper, tomatoes
Taken from cookpad.com/us/recipes/171107-roast-chicken-for-christmas (may not work)