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Chicken Anchored Sauce | Hotel de Mikuni's Recipe Transcription

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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. 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. 2) Prepare chicken 03:04

    Make a hole in the chicken with a fork and sprinkle with salt and pepper to season it.

  3. 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. 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.

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