イタリアNo.１肉料理【鶏肉とポテト】圧倒的に皮がパリパリジューシー！

イタリアNo.１肉料理【鶏肉とポテト】圧倒的に皮がパリパリジューシー！

Now we’re going to flip it. Wow! It looks so delicious! Shake the frying pan occasionally. Hello! I’m Chef Fabio. Today we are going to make chicken steak with new potatoes. Now for the ingredients. A chicken thigh, new potatoes, rosemary, garlic, salt and olive oil.

Today, I’m going to make chicken thigh steak and roasted potatoes. This dish is a dish that is served at large gatherings on Italian holidays, Sundays, etc. In Italian it is a dish called “Pollo arrosto con patate al forno”. “Pollo” means chicken and “patate” means potato.

It’s not a complex dish, but it’s genuinely rustic and very delicious. Let’s get cooking! First, cut the new potatoes into bite-sized pieces. [Cut to desired size] I’m using new potatoes today, but you can use regular potatoes too! Bring the cold water to a slow boil.

Now we add salt. The amount of this salt is very important. Add about 40g of 2% or 2.5% salt to 2L of water. Here, it is important to boil while seasoning. I’m going to heat it up. We will heat it to boiling. Next, we clean the chicken thighs first.

The important thing when removing the sinews from the chicken thigh is that if you peel here between the meat and the skin, this hard tendon gathers in this part. So, remove the tendon with a knife. Remove these large streaks, so we don’t encounter them when we eat.

I’ve removed some of the back streaks. Next, there is a hard cartilage in the middle, and there is blood and oil on it, so remove it. Now that it’s mostly clean, move it to a tray. Sprinkle the salt evenly over the chicken. Sprinkle salt on the back too.

Leave it in this state for about 10 to 15 minutes to remove excess moisture. Next, crush the garlic. When I make pasta, I always remove the skin, but in this case, I’m mashing it with the skin on. This completes our prep.

The water is now boiling, so at this point, turn the heat down. Cut like this, the potatoes take about 3 to 4 minutes to boil on low heat, but it takes 30 to 40 minutes to boil a whole one.

The first reason why 3 to 4 minutes is enough is because the meat is cut into easy-to-eat sizes, so it can cook through. The second reason is that after this it will be cooked with the chicken in a frying pan.

To cook it about 80% through, I will lift it out of the boiling water in about 3 to 4 minutes. It’s been 4 minutes now, so let’s check how cooked it is. Pricking it like this, I can tell it’s a little hard. It’s about 80% cooked.

So at this stage, we transfer the potato to a colander. Draining the potatoes here is very important because not doing it well can lead to less browning. Drain like this. If you take your time and wipe the water off with a paper towel, you can make the potatoes brown better.

Since a lot of water came out of the chicken, thoroughly wipe off the water. One sheet of paper towel is not enough, and the chicken is still wet, so it is ideal to use two sheets. [Remove moisture from both sides] Remove moisture from the skin.

We’ve wiped off the water, so next we roast the chicken. First, add a small amount of olive oil. Turn on the heat and place the chicken skin side down. Cook it just like this.

If you cook it when it’s cold by slowly raising the temperature, the skin will not suddenly shrink. This will give you crispier skin. Gradually raise the temperature, but do not set to high. The highest we would use would be medium. Rub white pepper on the meat.

The small amount of olive oil we added before is enough, as the chicken skin will release a lot of fat. Add the unpeeled garlic while cooking. We also add rosemary. It’s important not to set the heat too high here. By heating slowly, the garlic does not burn,

Herbs are particularly easy to burn, but I feel that by heating them slowly with some fat, you can get a nice aroma without burning. After heating to a certain extent, we turn it over once and lightly grill the meat. After it is lightly cooked, flip it over.

We removed the streaks earlier, but if there were any remaining, the skin would become warped. In order to eliminate warping, we’d have to cook the meat side. But you don’t have to do this! To make the skin crispy, we just need to cook like this. Now that the temperature has risen a little,

Shake the pan once to even out the temperature. This part’s important. Even if you cook it as it is, it will still be crispy to some extent. But if you want to make it crisp more evenly, start adding weight at this point.

I cleaned the bottom of the frying pan before putting it on top, but if you don’t have an iron frying pan, you can substitute some other weight. If you’re concerned about hygiene, you can put a cooking sheet on the bottom. Put on top. This is fine too, but it’s not quite enough weight,

So, you can put some potatoes on top as well. Cook slowly like this over low heat for about 10 minutes. Now it’s mostly done! Right now, I’m only cooking the skin side, but when I added weight, it cooked the inside with steam too, so I’ll flip it to finish cooking.

Wow! It looks so delicious! At this point, flip the chicken over so that the meat side is face down. It will already almost be cooked through. Now add the cooked potatoes as well.

Again, I don’t want the chicken to be overcooked, so I put it on top of the potatoes and continue to cook. This’ll be absolutely delicious, without a doubt! With the well-seasoned potatoes, the delicious olive oil, the oil from chicken, the rosemary and the garlic aroma mixed with the potato.

While browning here, the meat juices of the grilled chicken will also drop down and the potatoes will absorb it. This is the best! Occasionally shake the potatoes to add flavor and oil. In homes with an oven, you can bake this in the oven just like this.

Since the chicken is only indirectly heated, the potatoes will be well-browned. Looks good! Today I’m cooking with an iron frying pan, but don’t worry if you use Teflon. The potatoes have soaked up the meat juices nicely, so I’m going to serve them. Our chicken and potato roast are now done. Itadakimasu!

Yeah. This is truly the best! As I said at the beginning, this dish is the main dish that Italians eat on holidays. I used to eat it often when I was in Italy, and I used to make it too. It’s a dish of just roasted potatoes and chicken, so it’s relatively simple.

The dishes served at restaurants, such as beef, pigeon, and duck, are simple dishes, but when chefs who have been making Italian cuisine for a long time smell rosemary, they may get in the mood to make this dish. This dish is home-cooked,

And I think the real pleasure of Italian meat dishes is that they are simple but have a strong flavor and impact. Thank you for the meal! This dish is just grilled chicken, but it’s very delicious, so please try it! Thank you for your comments! I’m looking forward to reading them!

See you in the next video. Bye!

イタリア料理のメイン料理らしくシンプルでソースのない料理です！鶏肉のパリパリとジューシー感とニンニクとローズマリーで香り付けした皮付きじゃがいもの美味しさが相まって最高なメイン料理です🍝🐓

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【チャプター】
0:00 材料紹介
0:54 じゃがいもの下処理
1:44 鶏肉の下処理
5:16 鶏肉の火入れ
10:15 完成・盛り付け
10:44 実食

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材料
鶏もも⾁　1枚
新じゃが　2 個
ニンニク　ひとかけ
ローズマリー　3 枝
オリーブオイル　⼤2
塩　適量

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