PAN SEARED CHICKEN THIGHS

Instructions:

1.         Begin by seasoning the chicken on both sides, sprinkle sake kasu or add mirin. Dashi is used later, (see Step 6). (Optional chicken can be rubbed).

2.         In a large pan, add generous drizzle of olive oil or butter, wait until heated. Place chicken thighs skin down on medium – high heat for three minutes or until golden brown. Flip and sear the other side for another three minutes.

3.         Remove chicken from pan and place aside. In a medium pot, boil carrots for about 10-12 minutes or until fork tender. Drain.

4.         With the remaining oils, toss in the carrots, onion, celery, and mushrooms until light golden. Sprinkle in cayenne pepper, black pepper, salt. Place the vegetables in another bowl.

5.         Preheat oven to 425°F. On a large (9x13) baking dish, place cut potato wedges evenly ensuring it is flat. Fresh chopped rosemary can be added. Lightly drizzle olive oil and season with preferred seasonings. I usually opt for salt and pepper. Bake for 20 to 25 minutes until golden crispy. Remove hot potatoes from dish and set aside.

6.         In the same dish, add all the vegetables except the potatoes. Place the chicken (skin side up) on top of the vegetables. Pour dashi evenly over chicken. Place uncovered on middle rack for 30-38 minutes.

7.         For extra crisp, turn oven to broiler setting and bake for 2-3 minutes. Be attentive as it will burn quickly!

8.         Immediately scatter baked potato wedges throughout the dish and serve. We usually love this dish with Hitomebore white rice.

         Enjoy xx.