herb powder (paprika powder, garlic powder, rosemary, oregano, salt, pepper in appropriate amounts)
Recipe 🍳
Mix paprika powder, garlic powder, rosemary, oregano, salt, and pepper evenly to make herb powder.
Coat both sides of chicken thigh meat evenly with the herb powder and let marinate for about 2 hours.
Slice onion into thin strips, mince garlic, halve the lemon, and trim away any dirty parts from the spinach.
Heat a pan with oil, place the chicken skin-side down, press firmly to prevent curling, and sear until crispy.
Blanch the spinach briefly in salted water, then remove and set aside to preserve its vibrant green color.
When the chicken is 70~80% cooked, remove some of the oil from the pan, add onion, garlic, and halved lemon, and sauté together.
Add white wine, butter, and 1 cup of heavy cream, then reduce the sauce until it thickens slightly while cooking with the chicken.
Arrange the roasted chicken, blanched spinach, and roasted lemon attractively on a plate, then pour the remaining cream sauce from the pan over the top to finish.
Evenly coat the chicken with herb powder and marinate for 2 hours.
Heat a pan with oil, sear the chicken skin-side down until crispy, then add onion, garlic, and lemon to cook together.
Pour in white wine, butter, and heavy cream, reduce the sauce, and serve with blanched spinach.
Cooking tips 💡
Press down firmly on the chicken with a spatula while grilling to ensure even heat distribution, resulting in a much crispier skin all around.
Roasting the lemon in the pan before squeezing it enhances the flavor and softens the tartness, making it more balanced and aromatic.
Okjubu's Chicken Steak
Juicy and tender chicken thigh steak marinated in a savory-sweet oyster sauce