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焼き物（スパイスチキン）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

鶏もも肉 : 1枚
白ワイン : 大さじ1
玉ねぎ : 1個
(A) Garam Masala : 小さじ1
(A) chili powder : 小さじ1
(A) Beet sugar : 小さじ1/2
(A) salt : 小さじ1/2
(A) grated garlic : 小さじ1
(A) Olive oil : 小さじ2
Pepper (for seasoning) : 少々
塩(下味用) : 少々

Time required

25minutes

Procedure

1) cut onions 01:18
Peel the skin of the onion and cut it into thick round slices.
2) Prepare chicken thighs 01:28
Open the thick part of the chicken thigh and even out the thickness.
Poke a knife in several places to cut the sinews.
Sprinkle both sides with salt (for seasoning) and pepper (for seasoning).
Mix (A) and paint both sides of chicken thighs.
3) bake 03:15
Place 2 skin side down on the frying pan and bake for 5 minutes on high heat while holding down.
Turn over 1, add white wine, cover and steam over low heat for 3 minutes.
Move 2 so that the onion is on the bottom, cover with a lid and steam for 2 minutes.
Take out the chicken thighs and fry the onions.
4) 仕上げる 07:58
Cut the chicken thighs taken out in step 3 into bite-sized pieces.
Place the onions on a plate and place the chicken thighs on top to complete.

Point

・Indicate the amount for 1-2 people.
・Apply step 2 (A) all over the chicken thighs.
・In step 3, add the chicken thighs and bake before the frying pan warms up.
・At the end of step 3, make cuts in the chicken thighs to make sure they are cooked all the way through.
・If you cut the onion too thickly, it will remain chewy, so cut it to the appropriate thickness.