鶏の脂を吸わせる。ジャガイモが主役になるレモンハーブチキンの作り方

This dish was a staple as a staff meal during his apprenticeship at Il Bokkarne. The ingredients are simple: chicken thigh, potato, garlic, herbs, and lemon. However, each step has a clear purpose. Understanding "why" these steps are crucial for achieving an authentic result, even in a home frying pan. ━━━━━━━━━━━━━━━━━━━━ ▶ Ingredients (2-3 servings) ━━━━━━━━━━━━━━━━━━━━ ・Chicken thigh: 1 piece ・Potatoes: 2-3 (with skin, bite-sized pieces) ・Garlic: 2-3 cloves (with skin) ・Thyme or dried rosemary: appropriate amount ・Italian parsley: appropriate amount ・Lemon: 1 ・Olive oil: appropriate amount ・Salt and pepper: appropriate amount ・Sugar (for boiling water): approximately 5% of the water ━━━━━━━━━━━━━━━━━━━━ ▶ Instructions ━━━━━━━━━━━━━━━━━━━━ 【Preparation】 ① Cut the potatoes into bite-sized pieces with the skin on. The skin's bitterness is part of the flavor. If you are concerned about the bitterness, you can remove the skin (wash thoroughly). ② Fill a pot with water and add salt and sugar (about 5% of the water each) to make a sweet and salty boiling water. → Adding sugar gives it both saltiness and sweetness, making plain potatoes significantly more delicious. ③ Place the potatoes in the pot with cold water and cook slowly over low heat (about 5 minutes after boiling). → If you add them to boiling water, only the outside will cook while the inside remains raw, so always start with cold water. ④ Remove tendons, cartilage, and excess skin from the chicken thighs, and cut them into 6 pieces if large, or 4 pieces if small. The skin is a source of flavor, so don't remove too much. Do not season the skin side with salt and pepper; only season the meat side. 【Cooking】 ⑤ Lightly coat a frying pan with olive oil and heat over medium heat. Place the chicken skin-side down and cook while lightly pressing down to keep the skin taut. ⑥ Add the garlic, unpeeled, to the pan and roast together. → The garlic will absorb the flavor from the chicken skin, creating a fragrant chicken oil. ⑦ Once the skin is crispy and browned, add the herbs (such as thyme) and continue to cook slowly over medium heat. ⑧ When the meat is about 70% firm when pressed, remove it from the pan (it will continue to cook with residual heat). → Judge by the firmness, as the thinner and thicker parts will cook differently. If unsure, cut and check the cross-section. 【Roasting the Potatoes】 ⑨ Add the potatoes to the pan used to cook the chicken and sauté them, allowing them to absorb the chicken oil. Sprinkle with herbs and cook thoroughly until the potatoes are fragrant and golden brown. *If you have an oven, you can put it directly into the oven after step ⑧. 【Finishing Together】 ⑩ Once the potatoes are browned, return the chicken to the pan and add the meat juices. → The meat juices are packed with flavor. Absolutely do not discard them. ⑪ While cooking the chicken again, combine it with the potatoes. Once everything is cooked through, turn off the heat. ⑫ Finish by drizzling a small amount of olive oil over the dish and squeezing lemon juice over everything. → The acidity of the lemon tightens the overall flavor and adds aroma. ⑬ Garnish with Italian parsley and serve. ━━━━━━━━━━━━━━━━━━━━ ▶ Timestamps ━━━━━━━━━━━━━━━━━━━━ 0:00 Opening and about this dish 1:30 Preparing the potatoes (boiling with salt and sugar) 4:00 Preparing and cutting the chicken thighs 6:00 Starting to roast the skin side down 8:30 Adding garlic to make chicken oil 12:00 Removing the chicken and roasting the potatoes 15:30 Returning the chicken and finishing 18:00 Adding lemon juice and plating 20:30 Tasting and summary ━━━━━━━━━━━━━━━━━━━━ ▶ Fumio Yonezawa Profile ━━━━━━━━━━━━━━━━━━━━ Born in Asakusa, Tokyo in 1980. After training at Trattoria Il Boccalone in Ebisu, he moved to the United States alone in 2002. He became the first Japanese sous chef at the 3-Michelin-starred restaurant Jean-Georges in New York. After returning to Japan, he served as head chef at Jean-Georges Tokyo before opening No Code, a members-only restaurant in Nishi-Azabu, in 2022. He champions the concept of "Chef+" (Chef Plus), which transcends the boundaries of cooking, and is currently engaged in a wide range of activities including corporate collaborations, social contribution activities, and food education. ━━━━━━━━━━━━━━━━━━━━ ▶ Links ━━━━━━━━━━━━━━━━━━━━ 【Instagram】   / yone_asakusa   【note】 https://note.com/yone_asakusa 【Link Summary】 https://x.gd/LY13t 【NO CODE】 https://nocode.co.jp/ ━━━━━━━━━━━━━━━━━━━━ ▶ Hashtags ━━━━━━━━━━━━━━━━━━━━ #LemonHerbChicken #ChickenThighRecipe #AuthenticRecipe #LearnToCook #ChickenRecipe #PanFryingRecipe #ItalianCuisine #ProfessionalTips #PotatoRecipe #CookingVideo #FumioYonezawa #NoCode