Fried Chicken Thighs in Chives Rosemary sauce
- Aug 14
- 2 min read
Updated: Sep 20
## Quick and Delicious Chicken Thighs in Chive Rosemary Sauce
Wonderful chicken thighs in chive rosemary sauce, in a simple and quick way. I like to prepare this part of the chicken the most because they are incredibly tasty and tender. Follow the recipe.
Ingredients: simple, total time: 35 min. 4 serving
4 chicken big thighs/ boneless cut like steak
100 ml Olive oil EVO/ divided
3 tsp rosemary
1 Tbsp chives
salt and black pepper to taste
2 tsp dry spice Vegeta
1 tsp red ground paprika
2-3 Tbsp flour
2 small cloves of garlic/ minced
220 ml water
iron pan
Preparation:
Prepare all the ingredients as described above.
The meat must be cut like a steak and without bones, put them on the side.
In a small cup, pour about 80 ml of oil, 3 teaspoons of rosemary and 1 spoon of chives, stir it all well.
Apply the mixture and rub it well on both sides, transfer it to a plate.
Then season with salt, black pepper and dry spice Vegeta dry seasoning, on both sides and place on a plate.
Sprinkle some allspice on the meat and rub well. I used 1 teaspoon for all 4 chicken pieces. If you are not in a hurry, you can keep it in the fridge for up to 30 minutes, to pick up all the flavors.
In a shallow plate, add 2-3 spoon flour, now chop the garlic as much as you can, set aside.
Roll the finished meat in flour on both sides and put it on a plate.
Heat 2–3 spoons of oil over moderate heat. When the oil is hot, add the prepared meat to be fried first on the skin.
Fry for about 5–6 minutes, then turn and fry for another 4 minutes.
Remove the meat and place on a plate.
Add chopped garlic to the same fat, mix quickly, add 100 ml of water and scrape the bottom of the pan with a wooden spoon.
Return the chicken pieces to the pan and add another 120 ml of water, mix everything well and leave for a few more minutes until the sauce thickens.
Put out the fire.
Serve warm with mashed potatoes or rice with desired salad.
Buon appetito!
NOTE:
Keep the rest of the meat in the refrigerator for up to 3 days.
Heat the meat in a pan.
Do you want to try something a little different?
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