BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
60 min
- Rub the chicken with 1 tablespoon of olive oil and 1/2 packet of Kayanoya Original Vegetable Stock Powder, place in a plastic bag, and leave in the refrigerator overnight.
- Season the vegetables with the remaining vegetable stock powder, 2 tablespoons of olive oil, white pepper and black pepper, and place in a casserole dish.
- Heat 1 tablespoon of olive oil in a frying pan, cook chicken until the skin is browned, then add to vegetables.
- While the frying pan is still hot, stir in the white wine, pour over chicken and vegetables, then bake in an oven at 355° F for 40 minutes.
