Genovese sautée chicken
Always grill chicken from the skin. It's better to cook slowly and crisp the skin.
How to make it
1
To prevent roasting, cut the chicken into pieces, add salt, coarsely smashed black pepper, slice the garlic into thin slices, toss the rosemary off, and place in the fridge for about 20 minutes.
2
Place A in a silicon steamer and heat in the microwave (600W) for 5 minutes.
3
Heat the olive oil in a frying pan, add the chicken through the skin and cook slowly over low heat. Once the skin is browned, turn it over.
4
Add A, heated in the microwave to the same frying pan and bake.
5
Once the chicken is cooked, peel it with Genovese sauce and sprinkle with parsley.
6
Serve it on a plate, serve with potatoes, pour the remaining fried soup in a frying pan and it's finished.
Materials 1 person
-
- Chicken thigh
- 140g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- garlic
- 1 piece
-
- Rosemary
- 1 branch
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- potatoes and cut into 4 portions
- 150g
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Rosemary
- Appropriate
-
- Basic Genovese Sauce
- 1 tablespoon
-
- Mince parsley
- A little
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