Chicken thighs were once considered the food of beggars, as there was little meat in this part of the chicken, especially the legs. However, people have gradually moved away from this stereotype. Now chicken thighs are prepared even in the most exquisite restaurants. Chicken thighs
contain many useful vitamins and minerals. For example, thighs have vitamins A, PP, C and E, as well as beta-carotene and folic acid.
Thighs also have a high content of iodine and iron, which is important for the thyroid gland
. Let’s tell you how to stew chicken thighs deliciously
.
Ingredients for stewed chicken thighs:
- butter – 40 g;
- chicken legs and thighs – 2 kg;
- salt – 22 g;
- black pepper – 7 g;
- onions – 300 g;
- mushrooms – 300 g;
- chicken broth – 500 ml;
- bay leaf – 8 g;
- thyme – 8 g;
- garlic – 10 g;
- white wine – 120 ml;
- capia pepper – 1 pc;
- broccoli – 1 pc;
- canned corn – 50 g
- hot pepper flakes – 5 g;
- turmeric – 5 g;
- water – 1 liter;
- rice – 200 g;
- cream – 120 ml.
Cooking stewed chicken thighs:
In a skillet melt butter. Sprinkle chicken legs and thighs with 7 grams of salt and 5 grams of ground black pepper on both sides. Place the legs in the skillet with the vegetable oil.
Fry the legs and thighs until golden on both sides.
Cut onions into feathers, cut mushrooms into plates.
In the same oil fry 200 grams of onions until soft, add mushrooms. Pour broth to the mushrooms and onions, sprinkle with black pepper, 3 grams of salt, add a bay leaf. Boil
the broth to a boil, add thyme and pressed garlic
.
Pour wine to the mushrooms and onions, mix.
Put the roasted legs and thighs into the mixture of broth and wine. Stew the thighs and legs under a lid over low heat for 10 minutes.
In the meantime, chop finely the onions, capia peppers and broccoli. Fry onions and peppers in a frying pan in vegetable oil.
Add broccoli and canned corn
to the mixture. Pour 5 grams of salt, hot pepper flakes and turmeric to the vegetable mixture. Boil the rice for 20 minutes in salted water.
Place the cooked rice with the vegetables in the skillet and stir. Remove the legs and thighs from the skillet with the mushrooms and onions.
Pour cream into the mushroom sauce with chicken broth and stir.
Put the thighs and legs back in and braise under a lid over low heat for 20 minutes
As a result we get tender juicy chicken legs and thighs in sauce together with a delicious side dish. Rice with vegetables goes well with sour cream sauce and chicken legs.
