Prick the chicken with a fork or toothpick. Make an incision along the leg bone. Make several slits over the thick part to make the meat even.
Pour water and 100 ml of sake, enough to cover the chicken, in a deepish frying pan. Bring to the boil and put in the prepared chicken.
Cook the chicken gently for about 1 hour. Add some water to cover the chicken if necessary.
After 1 hour remove the chicken from the cooking juice and leave to cool. After cooling pat dry the chicken and rub salt, pepper and garlic all over.
After marinating for 30 minutes add the ★ ingredients and the chicken into a resealable bag. Seal the bag tightly and rub the chicken with the seasonings. Leave to marinade for at least 3 hours.
Remove the excess air from the bag so as to allow the seasonings to coat the chicken well. Move the bag around to help the seasonings fully cover the chicken.
Cook the broccoli meanwhile and season with salt, pepper and mayonnaise. Microwave the potatoes until tender.
Grease the frying pan thinly with oil (if you use a non-stick frying pan you don't need any oil). Take the chicken pieces out of the bag and place them in the frying pan with the skin side down.
After the skin side is golden brown turn down the heat to low. Turn over and add the potatoes cut in half. Cover the frying pan and cook for a further 10 minutes.
Add the marinade from the bag and reduce. After the sauce is reduced shake the frying pan and coat the chicken and potatoes with the reduced sauce.
Story Behind this Recipe
My oven is old and small but I wanted to roast chicken for Christmas! So I used my frying pan.
The meat is heated through already so you will only brown the surface in the frying pan. You don't have to worry that it might be burnt. By adding sake to the cooking liquid for the chicken the meat will be very tender and healthy.