One-Pan Chicken Thighs with Sake, Soy, Butter, and Yuzu

Ingredients

• 2 chicken thighs (Quartered; bone-in or boneless is not specified)
• salt (For seasoning)
• black pepper (For seasoning)
• flour (Light coating for the chicken)
• cooking oil (For searing; use enough to lightly coat the pan)
• 0.25 onion (The source says “¼ each”; sliced)
• 2 green onions (Sliced)
• 4 chanterelle mushrooms (Use 4–5 mushrooms; quantity is estimated as 4 for nutrition purposes)
• 1 tbsp garlic (Minced)
• fresh thyme (A pinch)
• 2 oz butter
• 275 ml sake (Use 250–300 ml; quantity is estimated as the midpoint)
• 1.75 tbsp soy sauce (Use 1½–2 tbsp; quantity is estimated as the midpoint)
• 1 tbsp yuzu juice

Steps

1. 1

   Prepare the vegetables. Slice the onion and green onions, clean and trim the chanterelles, and mince the garlic. Cut each chicken thigh into quarters.

2. 2

   Season the chicken on all sides with salt and black pepper. Dust it lightly with flour, shaking off any excess so only a thin coating remains.

3. 3

   Heat a large skillet over high heat, then add a light film of cold cooking oil. When the oil is hot and shimmering, place the chicken in the pan without crowding it.

4. 4

   Sear the chicken for about 1 minute on each side, until lightly browned. It does not need to be fully cooked at this stage.

5. 5

   Add the sliced onion, green onions, chanterelles, minced garlic, and thyme to the pan around the chicken.

6. 6

   Add the butter, sake, soy sauce, and yuzu juice to the skillet. Stir lightly to distribute the ingredients and begin loosening any browned bits from the pan.

7. 7

   Cover the skillet and cook over medium-low heat for 4–6 minutes, stirring gently from time to time. Continue until the chicken is cooked through and the sauce has reduced slightly; the thickened butter-and-sake sauce should look glossy and emulsified.

8. 8

   Check that the chicken reaches 165°F / 74°C in the thickest part. Taste the sauce and adjust seasoning if needed, then serve immediately with the emulsified sauce and vegetables.

Notes

The source specifies two portions and gives ranges for sake and soy sauce. Use the lower end for a more concentrated sauce or the higher end for a looser sauce. Keep the heat at medium-low after covering and stir gently so the butter and cooking liquid emulsify rather than separating.

Nutrition per serving

• main
• one-pan
• quick
• chicken
• East Asian-inspired
• stovetop
• gluten-containing
• dairy-containing