The fillet part is most often prepared – the breast. However, for example, chicken thighs in a pan turn out to be no less tasty and appetizing. Especially if you supplement them with sauce.
Ingredients:
- Chicken thighs – 900 g
- Cilantro – 50 g
- Garlic – 10 cloves
- Parsley – 50 g
- Cream 30% – 800 ml
- Water – 300 ml
- Sunel hops – 7 g
- Vegetable oil – 2 tablespoons
- Salt – 1/2 teaspoon
- Ground black pepper – 1/2 teaspoon
Directions:
- Remove the skin from the chicken thighs. Cover the board with cling film, place the thighs on top, and cover them with cling film. Beat lightly with a kitchen hammer.
- Place the prepared thighs in a deep bowl. Add salt, pepper, and vegetable oil to taste and rub thoroughly so that the thighs are completely covered with salt and pepper. Cover with cling film and set aside.
- For the sauce, peel the garlic cloves. Finely chop them with a knife. Finely chop the parsley and cilantro leaves. Mix the prepared ingredients in a deep bowl.
- Add cream here. Salt, pepper, and mix. Pour water, add Sunel hops, and mix again.
- Heat a frying pan over medium heat. Lay out the chicken thighs and fry until half-cooked and a golden crust forms on both sides (approximately 10-15 minutes).
- Put the fried thighs in a baking dish. Pour the cream sauce over them. Bake in an oven preheated to 185 degrees for 20-25 minutes.
- Serve ready-made chicken thighs in a hot pan, supplemented with side dishes that have a neutral taste. The main feature of this dish is the cream sauce, which has a pleasant spicy aroma thanks to the addition of fresh greens and spices. It perfectly complements chicken meat, making it more tender and juicy.