Main
Roasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
1 hServes 2Nutri-Score C€€
C
1 h
1 hRoasted Chicken Thigh with Onion and Corn Soubise, Chorizo and Herb Salad
what you need
Ingredients
chicken thighs (bone-in, skin on)Meat2 pieces
olive oilPantry30 ml
saltSpices5 g
black pepper (ground)Spices2 g
onions (thinly sliced)Produce2 pieces
garlic (cloves, minced)Produce2 pieces
butterDairy40 g
corn kernels (fresh or frozen)Produce300 g
milkDairy150 ml
creamDairy100 ml
thyme (leaves picked)Produce3 g- chorizo (diced)Meat80 g
parsley (chopped)Produce15 g
chives (chopped)Produce10 g
lemon juice (freshly squeezed)Produce15 ml
per serving
Nutrition
712kcal
- Carbs
- 39 g
- Proteins
- 31 g
- Fat
- 48 g
what you’ll use
Tools
Frying pan
Saucepan
Blender
Oven
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Crisp the chorizo
- Pan-fry the diced chorizo until crisp and its oil is released.
- Step 5
Dress the herb salad
- Toss the parsley, chives and thyme with lemon juice and a little olive oil.
- Fold in the crisp chorizo.
- Step 6
Plate
- Spoon the corn soubise onto plates.
- Top with the roasted chicken thigh and finish with the chorizo and herb salad.
most cooked first