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Thighs with roasted vegetables

ingredients

servings

4

Chicken thigh

500 oz

Onions

1 half

Fresh sage

2 leafs

Laurel

2 leafs

Fresh thyme

1 sprig

Garlic

1 wedge

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

Chicken broth

1 cup

Potatoes

400 oz

Carrots

200 oz

Peas, frozen

150 oz

Butter

1 knob

second courses from Italy

Thighs with roasted vegetables

Thighs with roasted vegetables

with meat with lactose source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Thighs with roasted vegetables

Chicken Leg with vegetables and herbs.

Thighs with roasted vegetables step 1

step 1

Flambé the chicken legs and place them in a pan with a little oil, salt, herbs, garlic and onion.

Thighs with roasted vegetables step 2

step 2

Brown the meat over high heat, then when it is caramelized, blended with a dash of broth. Transfer it in an oven at 190 ° and cook for 35 minutes.

Thighs with roasted vegetables step 3

step 3

Garnish: Peel the potatoes and cut them in regular cubes. Peel and cut into cubes also carrots.

Thighs with roasted vegetables step 4

step 4

In a skillet saute in butter the vegetables, then add salt and add after 10/12 minutes of cooking also frozen peas. Cover and cook the vegetables for 10 minutes.

Thighs with roasted vegetables step 5

step 5

When the thighs are cooked, take them to the table with the vegetables.

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