Chicken thighs marinated in wine with pea sauté

Name: Chicken thighs marinated in wine with pea sauté - Marcela O.
Ingredients: For the steak 20 pieces of chicken thighs 6; 8 cloves of garlic 1 tablespoon lemon juice olive oil 400 ml dry white wine salt freshly ground pepper 1 teaspoon dried thyme For the sauté 1; 250 g shelled peas 3 carrots 1 bunch of dill chopped as a walnut salt freshly ground pepper

Diverse - Chicken thighs marinated in wine with pea sauté by Marcela O. - Recipia

Chicken thighs marinated in wine with pea sauté Preparation time: 20 minutes Marinating time: 3-4 hours Cooking time: 45-50 minutes Total: 4-5 hours (including marinating) Number of servings: 4-6 Who doesn't love a delicious meal that combines the rich flavors of chicken with the freshness of vegetables? This recipe for chicken thighs marinated in wine with pea sauté is not only simple but also extremely satisfying. Whether it's a family dinner or a meal with friends, this dish will delight all the senses. A brief history of the recipe Marinated chicken thighs have a long-standing tradition in gastronomy, appreciated for their juiciness and rich flavor. Marinating meat is a technique that has been used for centuries, serving to intensify flavors and make the meat more tender. Wine, a common ingredient in marinades around the world, adds a note of acidity, while garlic contributes a deep flavor that transforms each bite into an explosion of tastes. Ingredients For the roast: - 20 pieces of chicken thighs - 6-8 cloves of garlic - 1 tablespoon of lemon juice - Olive oil (drop by drop) - 400 ml dry white wine - Salt to taste - Freshly ground pepper - Peppercorns - 1 teaspoon dried thyme For the sauté: - 1,250 g shelled peas - 3 carrots - A bunch of dill (about the size of a walnut) - Salt to taste - Freshly ground pepper Step by step for a perfect result 1. Preparing the chicken thighs Start by cleaning, washing, and letting the chicken thighs drain. They should be well cleaned to allow the marinade to penetrate the meat. 2. Preparing the marinade Take the garlic and peel it. Use a pestle to turn it into a paste. Add a pinch of salt, which will help release the juices, and mix. By adding olive oil drop by drop, you will achieve a homogeneous paste. Now, add the lemon juice, dry white wine, freshly ground pepper, peppercorns, and dried thyme. Mix all the ingredients well. 3. Marinating the thighs Place the thighs in a dish and pour the marinade mixture over them. Use a spatula to mix, ensuring that each piece of meat is evenly coated. Cover the dish with a lid or plastic wrap and leave it in the refrigerator for 3-4 hours. This step is essential as it allows the flavors to develop and the meat to become more tender. 4. Preparing the pea sauté While the thighs are marinating, you can prepare the sauté. Clean and wash the peas and carrots. Slice the carrots into rounds. Put all of these in a pot, cover them with cold water, add a pinch of salt, and bring to a boil. When the peas and carrots are cooked, drain them well. 5. Sautéing the vegetables In a pan, put a piece of butter and, when it has melted, add the mixture of peas and carrots. Sauté the vegetables over medium heat, stirring constantly. Finally, add salt and pepper to taste. Season with finely chopped dill, which will add a fresh note to the sauté. 6. Cooking the thighs in the oven Preheat the oven to 200 degrees Celsius. Remove the thighs from the refrigerator and place them in a baking dish. Pour the marinade over them, and if necessary, you can add a little water to prevent the meat from drying out. Bake in the oven for 40-50 minutes, or until the meat is well cooked and beautifully browned. Occasionally, baste the thighs with the sauce from the dish to keep them juicy. 7. Serving When the thighs are ready, take them out of the oven and let them rest for a few minutes to allow the juices to redistribute. Serve them hot alongside the pea sauté. You can add a slice of fresh lemon and a few sprigs of dill for an elegant touch. Tips and tricks - If you want to give the marinade a more intense flavor, you can add some fresh herbs, such as rosemary or oregano. - You can also use boneless chicken thighs to reduce cooking time. - This dish pairs excellently with a dry white wine that complements the flavors of the meal. - If you want to add a spicy note, you can put some chili flakes in the marinade. Frequently asked questions 1. Can I use another type of meat? Yes, the recipe can be adapted for other types of meat, such as pork loin or turkey, but the cooking time will vary. 2. What other vegetables can I use in the sauté? You can add carrots, broccoli, or green beans to vary the sauté. 3. How can I store leftovers? Cooked chicken thighs can be stored in the refrigerator for up to 3 days and can be reheated in the oven or in a pan. This recipe for chicken thighs marinated in wine with pea sauté will not only delight your taste buds but will also bring a touch of joy to every meal. Enjoy your meal!

Category: Diverse Author: Marcela O. Views: 1 Date: 05.10.2024

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