Chicken thighs in sauce
Today I'm sharing this recipe for chicken thighs in sauce, a very basic and inexpensive dish. I'll also be offering some suggestions for variations in the tips I always include at the end of each recipe.
Ingredients · Servings 6
- Laurel
- A few peppercorns
- 1 medium onion
- 2 beautiful ripe tomatoes
- 2 carrots
- 12 chicken thighs
- Shall
- Pepper
- Extra virgin olive oil
- Flour
- 330 mL of beer (—read the tips—)
- 1 glass of water (—read the tips—)
Method · 40 min
- Put the bay leaf and a few peppercorns in the casserole dish you're going to cook the chicken thighs in.
- Chop the onion.
- Cut the tomatoes into pieces as well.
- Peel the carrots and slice them.
- Add the onion, tomatoes, and carrots to the casserole (they go in raw).
- Season the chicken thighs with salt and a little ground pepper. Coat them in flour and tap off the excess with your hands.
- Put extra virgin olive oil in a frying pan, fry the chicken in it and then add it to the casserole dish that we have prepared for this purpose.
- Add the beer and the glass of water. Let it simmer for about 25 minutes. The broth will evaporate: at this point, taste the sauce and see if it needs more salt.
