John Myers
Chicken Recipe from Chile …
The perfect chicken recipe from chile … recipe with a picture and simple step-by-step instructions.
- 2 Chicken thighs
- 2 tablespoon Oil for frying
- Salt
- Seasoned pepper
- 2 teaspoon Dijon mustard
- 0,5 Onion in strips
- 1 disc Raw ham
- 2 Discs Bacon
- 2 tablespoon White wine vinegar
- 100 ml Meatsoup
- 100 ml White wine dry
- 0,5 teaspoon Chilli flakes
- 1 Carrot
- 1 Bit From the parsley root
- 1 Bit From the leek
- 1 kl. Onion
- 1 Bay leaf
- 2 Rosemary sprigs
- 2 Sprigs of thyme
- 1 teaspoon Mixed cornstarch
- Preparation: Mix the vinegar with the broth, wine and chilli flakes. The vegetables in cubes or Cut slices.
- Rinse the chicken thighs under cold water, pat dry again and brush the inside with Dijon mustard. Pour the onion strips over the mustard and sprinkle with spiced pepper.
- Place half a slice of ham on top and secure with a roulade needle (or wooden stick). Now stroke the outside of the thighs with a few drops of oil and then rub salt and pepper. Finally, place a slice of bacon around the middle.
- Preparation: Heat the oil in a pan with a lid and fry the legs in it on medium heat for 5 minutes on each side (skin side first). Then put the chopped vegetables in the pan and deglaze with the vinegar-broth-wine mixture.
- Add the bay leaf, rosemary and thyme and let the dish simmer over a mild heat for about 40 minutes. Slightly thicken the stew with the mixed cornstarch, season again to taste and the fiery dish can be served.
- I served it with potatoes and pimientos de padrón … garnished with a lemon wedge and a thyme flag.
- Note 7: this recipe was similarly published in a magazine … I got it from a campsite neighbor here in Spain who recommended it to me. I have already adopted several recipes from Monique in Belgium and also exchanged my own.
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