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Chicken Anchored Sauce | Hotel de Mikuni's Recipe Transcription

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Hotel de Mikuni

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Ingredients

Chicken thigh meat : 1 sheet
salt : Appropriate amount
pepper : Appropriate amount
(A) Anchovy : 25g
(A) Olive oil : 125cc
(A) Garlic : 1/4 piece
(A) Basil : 1 pack
(A) Mustard : 1 tsp
(A) Wine vinegar : 1 tsp
(A) Salt : Appropriate amount
(A) White pepper : Appropriate amount

Time required

30minutes

Procedure

1) Make the sauce 00:49
Stir the material of (A) with a mixer. Drain the basil well. Lighten the salt and pepper. You don't have to worry if there is a lump. After stirring, cool in the refrigerator to calm down.
2) Prepare chicken 03:04
Make a hole in the chicken with a fork and sprinkle with salt and pepper to season it.
3) Bake chicken 03:44
Heat a large amount of olive oil in a frying pan and bake the chicken from the skin. Turn on the heat while sprinkling oil on it from time to time.
4) Serve 06:48
Pour plenty of sauce on a plate and serve chicken. The broth is also finished from above.

Point

A recipe for chicken anchored sauce by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Anchored sauce is for 2 to 4 servings.
・ A dish that originated in a rural town in France.
・ After stirring the sauce, cool it in the refrigerator.
・ Bake chicken so that the skin is pressed against it.
・ Sprinkle black pepper as you like.