#285『骨付き鶏もも肉のフライパンロースト』カリカリでジューシー！シェフ三國の簡単レシピ

This is a recipe by Kiyomi Mikuni, the owner and chef of the French restaurant "Hôtel de Mikuni" in Yotsuya, Tokyo. Pan-roasted chicken thighs on the bone Cuisse de poulet à la poêle [Ingredients] 2 servings 2 chicken thighs on the bone Rosemary, to taste Salt and pepper, to taste 1 tablespoon olive oil 1 tablespoon olive oil (for grilling) [Garnish] Softly boiled green beans, to taste [Preparation] Make a hidden knife cut into the bones and skin of the chicken. Marinate with salt, pepper, rosemary, and olive oil. (Several hours) Make softly boiled green beans:    • #284『インゲンのラグー』万能な付け合わせ！シェフ三國の簡単レシピ   [Steps] 1. Heat a frying pan and brown the chicken. ◎ Bon appetit! [Wine] Domaine de la Vougeraie La Montée Rouge Domaine de la Vougeraie La Montée Rouge ===================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move to Ma Cuisine Japonisée. "Japonisée" means to perfectly Japanize and express the culinary spirit and philosophy that only a French chef can express, based on a perfect understanding of traditional French cuisine. As proof of this, Kiyomitsu Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from the François Rabelais University. The former is the first achievement for a Japanese chef, and the latter is an honor shared by only four chefs in the world. Hôtel de Mikuni is proud of this achievement. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website: https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (※We recommend the "Chef Hospitality Special Plan"!) ▼Instagram:   / hoteldemikuni   When you post a dish you made, tag us so that we can see the chef! ▼Facebook:   / hoteldemikuni.tokyo