Umeboshi Chicken delicious and tasty dishes made from chicken. Just try to make this Japanese Chicken recipe and enjoy your stay.
Ingredients :
1 Tbs olive oil
4 large skin-on bone-in chicken thighs
1 mediuim onion sliced thin
6 large umeboshi, pits removed
1 cup dry white wine
1/4 cup red shiso leaves chopped
1/2 teaspoon lavender
Pat the chicken dry with paper towels (this helps the chicken brown because there’s less moisture to burn off) then generously salt and pepper. Heat a dutch oven or heavy bottomed pot with a lid over medium-high heat until hot. Add the oil then add the chicken, skin side down. Fry until golden brown (about 7 minutes), then flip and fry until the other side is browned (another 5 minutes).
Transfer to a plate and drain off all but 1 tablespoon of oil. Add the onions and saute until caramelized (about 15 minutes). Add the chicken and any collected juices back in, along with the umeboshi, wine, shisho leaves and lavender. Cover with a lid and simmer over medium low heat for 45-50 minutes. When it’s done, the chicken should fall of the bone when gently prodded.
Taste for salt, and adjust seasonings as needed. Serve the whole chicken thighs with rice, or debone the chicken and toss it with pasta.
Transfer to a plate and drain off all but 1 tablespoon of oil. Add the onions and saute until caramelized (about 15 minutes). Add the chicken and any collected juices back in, along with the umeboshi, wine, shisho leaves and lavender. Cover with a lid and simmer over medium low heat for 45-50 minutes. When it’s done, the chicken should fall of the bone when gently prodded.
Taste for salt, and adjust seasonings as needed. Serve the whole chicken thighs with rice, or debone the chicken and toss it with pasta.
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