Sautéed chicken
When grilling, always place skin-first into the frying pan
How to make it
1
Season the chicken with salt and coarsely ground black pepper
2
Heat olive oil in a frying pan and add the chicken thighs skin-side up
3
Cook slowly over low heat for about 20 minutes until the skin is crispy, then turn the flesh over and cook for about 1 minute
4
Combine A, mix with arugula, arrange on a plate with the chicken, and garnish with lemon
Materials 1 person
-
- Chicken thigh
- 1 piece
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1/2 tbsp
-
Olive Oil
-
- arugula
- 25g
-
[A]
-
Olive Oil
Ardoino Extra Virgin
- 1/2 tbsp
-
Olive Oil
-
- Lemon juice
- 1/2 tbsp
-
- salt
- A little
-
- lemon
- 1/4
[PR]
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