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Roasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
1 Std.Für 2Nutri-Score C€€
C
1 Std.
1 Std.Roasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
was Sie brauchen
Zutaten
chicken thighs (bone-in, skin on)Fleisch2 Stücke
olive oilVorräte30 ml
saltGewürze5 g
black pepper (ground)Gewürze2 g
onions (thinly sliced)Obst & Gemüse2 Stücke
garlic (cloves, minced)Obst & Gemüse2 Stücke
butterMilchprodukte40 g
corn kernels (fresh or frozen)Obst & Gemüse300 g
milkMilchprodukte150 ml
creamMilchprodukte100 ml
thyme (leaves picked)Obst & Gemüse3 g- chorizo (diced)Fleisch80 g
parsley (chopped)Obst & Gemüse15 g
chives (chopped)Obst & Gemüse10 g
lemon juice (freshly squeezed)Obst & Gemüse15 ml
pro Portion
Nährwerte
712kcal
- Kohlenhydrate
- 39 g
- Eiweiß
- 31 g
- Fett
- 48 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Standmixer
Backofen
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Season and roast the chicken
- Pat the chicken thighs dry and season with salt and pepper.
- Sear skin-side down in a hot pan with olive oil until golden.
- Transfer to the oven and roast at 200 °C until cooked through.
- Schritt 2
Soften the onions
- Melt butter in a saucepan over low heat.
- Add the sliced onions and garlic and cook gently until soft and sweet, without colouring.
- Schritt 3
Make the corn soubise
- Add the corn kernels to the onions and cook briefly.
- Pour in the milk and cream and simmer until the corn is tender.
- Blend until smooth, then pass through a sieve and season.
- Schritt 4
Crisp the chorizo
- Pan-fry the diced chorizo until crisp and its oil is released.
- Schritt 5
Dress the herb salad
- Toss the parsley, chives and thyme with lemon juice and a little olive oil.
- Fold in the crisp chorizo.
- Schritt 6
Plate
- Spoon the corn soubise onto plates.
- Top with the roasted chicken thigh and finish with the chorizo and herb salad.
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