Christmas Chicken in a Frying Pan

Christmas Chicken in a Frying Pan

For Christmas, it's got to be chicken-on-the-bone.
A simple one-pan dish, and there's no worry of it being undercooked.

Ingredients: 2 servings

Chicken thigh (on-the-bone)
◎Salt and pepper
to taste
☆White wine
120 ml
180 ml
1 tablespoon
☆Soy sauce
2 tablespoons
20 g
★Onions (minced)
1/4 small
※Vegetable oil
as needed
Side dish
Mesclun greens
as needed


1. Season the chicken with salt and pepper and let sit for about 10 minutes. In a pan, heat oil and cook the chicken, skin-side down.
2. Cook the chicken over a medium heat until nicely browned (I covered with a lid to prevent oil splatter.)
3. When the skin is golden brown, flip and cook the other side. ※ At this point, the chicken doesn't need to be fully cooked.
4. When both sides are nicely brown, wipe off any excess fat and add the ☆ ingredients. Cover with a lid and cook, turning over the chicken occasionally.
5. When the chicken is fully cooked, remove the lid and continue to cook until the sauce thickens. Transfer the chicken to serving plates.
6. Add the ★ onions and butter to the sauce left in the frying pan and cook for 2-3 minutes.
7. Let the sauce thicken further.
8. Pour the sauce over the chicken and scatter greens on the side – they taste great eaten together.

Story Behind this Recipe

I generally serve chicken with garlicky, sweet-and-salty teriyaki sauce, but this time I tried something new and served it with my hamburger sauce recipe.