Plat
Roasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
1 hPour 2Nutri-Score C€€
C
1 h
1 hRoasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in, skin on)Viandes2 morceaux
olive oilÉpicerie30 ml
saltÉpices5 g
black pepper (ground)Épices2 g
onions (thinly sliced)Fruits et légumes2 morceaux
garlic (cloves, minced)Fruits et légumes2 morceaux
butterProduits laitiers40 g
corn kernels (fresh or frozen)Fruits et légumes300 g
milkProduits laitiers150 ml
creamProduits laitiers100 ml
thyme (leaves picked)Fruits et légumes3 g- chorizo (diced)Viandes80 g
parsley (chopped)Fruits et légumes15 g
chives (chopped)Fruits et légumes10 g
lemon juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
712kcal
- Glucides
- 39 g
- Protéines
- 31 g
- Lipides
- 48 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Blender
Four
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Crisp the chorizo
- Pan-fry the diced chorizo until crisp and its oil is released.
- Étape 5
Dress the herb salad
- Toss the parsley, chives and thyme with lemon juice and a little olive oil.
- Fold in the crisp chorizo.
- Étape 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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