Plato principal
Roasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
1 hPara 2Nutri-Score C€€
C
1 h
1 hRoasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
lo que necesita
Ingredientes
chicken thighs (bone-in, skin on)Carne2 piezas
olive oilDespensa30 ml
saltEspecias5 g
black pepper (ground)Especias2 g
onions (thinly sliced)Frutas y verduras2 piezas
garlic (cloves, minced)Frutas y verduras2 piezas
butterLácteos40 g
corn kernels (fresh or frozen)Frutas y verduras300 g
milkLácteos150 ml
creamLácteos100 ml
thyme (leaves picked)Frutas y verduras3 g- chorizo (diced)Carne80 g
parsley (chopped)Frutas y verduras15 g
chives (chopped)Frutas y verduras10 g
lemon juice (freshly squeezed)Frutas y verduras15 ml
por ración
Nutrición
712kcal
- Carbohidratos
- 39 g
- Proteínas
- 31 g
- Grasas
- 48 g
lo que usará
Utensilios
Sartén
Cazo
Batidora de vaso
Horno
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Crisp the chorizo
- Pan-fry the diced chorizo until crisp and its oil is released.
- Paso 5
Dress the herb salad
- Toss the parsley, chives and thyme with lemon juice and a little olive oil.
- Fold in the crisp chorizo.
- Paso 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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