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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken into 2 inch pieces. | 2. Combine the liquid ingredients and herbs in a zip-lock bag, marinade the chicken in the mixture for more than 15 minutes. | 3. Remove the chicken from the marinade. Drain the sauce. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat till the skin browns. | 4. Turn the chicken over, add the remaining of the marinade sauce. Cover and cook over medium low heat till the chicken is done. | 5. Turn the heat off, put the chicken aside and keep warm. Add fresh cream to the remaining juice in the pan and blend it together. Taste the sauce and add some more cream if it's to salty. | 6. Heat the sauce to the low heat just to make it warm to serve. Arrange the chicken and grilled vegetables. Pour over the sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	10	ounces		1247.4	2.2396	27.1593	125.39200000000001
red wine	2	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
rosemary	3 -4			0.0	0.0	0.0	0.0
garlic clove	1		crushed	-	-	-	-
cream	12	tablespoons		594.0	11.97	6.534	62.424
choice vegetable			grilled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.