Add all of the ＊ ingredients to a pot, and bring to a boil. Add in the chicken with the skin side facing down, cover with a lid, stew for about 5 minutes on a low heat, and then turn it off.
Flip the chicken over, and let cool in the broth until the residual heat subsides.
Take the chicken out (set aside the broth as you will need it later), wipe off the moisture, mix the △ ingredients together, and coat the chicken skin with olive oil and honey.
Place the chicken onto a cookie sheet covered with parchment paper, and bake in an oven preheated to 250℃ For about 15 minutes. Let the chicken rest for a little while instead of cutting it right away.
Strain the broth from step 3 to remove any oil that surfaces, add it into a pot with the rest of the sauce ingredients, and lightly boil it down. Check the taste, and season with salt and pepper.
Cut the chicken into easy-to-eat portions, and serve it together with your favorite veggies. It is done once you add the sauce.
Make lots of sauce so that you can eat it with lots of veggies.
Story Behind this Recipe
I made this with a sauce to suite my tastes based on a recipe in a book.
Please adjust the baking time according to your household oven. It's fine as long as the skin turns out crunchy and fragrant!