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Roasted Fermière Chicken with Japanese-style teriyaki sauce & yuzu, infused with saké.


For 6 people

  • 1 Free-Range Label Rouge Chicken, cut into pieces (around 1.8 kg)
  • 3 leeks
  • 12 Shiitake mushrooms
  • 3 onions
  • 500 g of flat beans
  • 3 tablespoons of yuzu zest

For the teriyaki sauce:

  • 30 cl of soy sauce
  • 75 g of cane sugar
  • 2 tablespoons of sake
  • 1 tablespoon of mirin (sweet sake)


  1. Preheat the oven to 180°C.
  2. Prepare the teriyaki sauce: in a saucepan, add all the sauce ingredients and bring to a boil. Let it reduce by half.
  3. Place the chicken pieces in a baking dish. Season with salt and pepper and drizzle with oil. Bake for about 1 hour, basting regularly with the juice during cooking. Brush 3 to 4 times with the teriyaki sauce using a brush 30 minutes before the end of cooking.
  4. Meanwhile, prepare the garnish: blanch the flat beans in salted boiling water for 3 minutes, then drain them in cold water. Cut the leeks into 4 cm long pieces. Remove the base of the Shiitake mushrooms and clean them with a damp paper towel. Cut the mushroom stems and split them in half vertically before making an X-shaped incision on their caps.
  5. Finally, in a pan over high heat and with a little bit of oil, grill the leeks and Shiitake mushrooms and set them aside on a plate. Once cooked, serve the chicken pieces with the vegetables. Pour the remaining sauce over everything and sprinkle with yuzu zest.