Danie główne
Roasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
1 godz.Porcje: 2Nutri-Score C€€
C
1 godz.
1 godz.Roasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
czego potrzebujesz
Składniki
chicken thighs (bone-in, skin on)Mięso2 kawałki
olive oilSpiżarnia30 ml
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
onions (thinly sliced)Warzywa i owoce2 kawałki
garlic (cloves, minced)Warzywa i owoce2 kawałki
butterNabiał40 g
corn kernels (fresh or frozen)Warzywa i owoce300 g
milkNabiał150 ml
creamNabiał100 ml
thyme (leaves picked)Warzywa i owoce3 g- chorizo (diced)Mięso80 g
parsley (chopped)Warzywa i owoce15 g
chives (chopped)Warzywa i owoce10 g
lemon juice (freshly squeezed)Warzywa i owoce15 ml
na porcję
Wartości odżywcze
712kcal
- Węglowodany
- 39 g
- Białko
- 31 g
- Tłuszcz
- 48 g
czego użyjesz
Przybory
Patelnia
Rondel
Blender kielichowy
Piekarnik
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Crisp the chorizo
- Pan-fry the diced chorizo until crisp and its oil is released.
- Krok 5
Dress the herb salad
- Toss the parsley, chives and thyme with lemon juice and a little olive oil.
- Fold in the crisp chorizo.
- Krok 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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