Chicken with Vegetables and Matcha Sauce

Ingredients
14 oz chicken thighs, deboned salt, pepper, and fresh thyme to taste
1 Tbsp salad oil
4 Tbsp white wine
1 sachet bouquet garmi
2 oz broccoli, cut into bite-size pieces vegetable oil for frying
2 oz zucchini, sliced into rounds
2 oz red pimentos, cut into strips
2 oz yellow pimentos, cut into strips fresh tea leaves or herbs as garnish


Matcha Sauce
3 rounded Tbsp mayonnaise
3 Tbsp milk
1 tsp matcha
salt and pepper to taste

Method

1. Prick the chicken all over with a fork. Season with salt, pepper, and thyme, and leave for 20 minutes.
2. In a fry pan, add the oil and fry the chicken skin-side down over middle heat, taking care not let it burn. When the skin turns golden brown, turn the chicken over and fry the other side.
3. When brown, add the wine and bouquet garni, cover with a lid, and cook for a few minutes until the chicken is coked through.
4. Place the broccoli in a pan of boiling water with some salt added and boil for 4–5 minutes.
5. In a fry pan, add some oil and sauté the zucchini and red and yellow pimentos.
6. Make the matcha sauce by combining the mayonnaise and milk. Add the matcha and season with salt and pepper.
7. Serve the chicken with the vegetables and matcha sauce. Garnish with a fresh spring of tea leaves or any herb.