One-Pan Chicken Katsu with harissa yogurt

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the chicken katsu and let it one-pan, undisturbed, so it takes on real color before you stir.
4. Fold in the chicken thighs and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.