Monday, September 9, 2013

Italian Style Roasted Chicken Thigh

I had a similar dish at an Italian restaurant recently and it left me feeling rather unsatisfied. The chicken was under seasoned and the skin was not rendered well enough. That inspired to try this at home.
Italian Style Roasted Chicken Thigh with Pan Roasted Vegetables and Chorizo
Wifey agreed that this time around it was much better than that we had. The awesome smell of rosemary permeated the house during the oven roasting. Simple yet tasty combination. The chorizo add a nice kick to the dish.You can call it rosemary chicken thigh I guess as it will be the primary fragrance and flavour.

2 boneless chicken thighs
1 cup pumpkin - cut into chunks
1 red pepper - cut into pieces about 1 - 2 inches across
Handful of asparagus - tough bases trimmed
50 grams of chorizo - sliced
Leaves of 2 Springs of thyme
2 cloves of garlic - sliced/chopped
1 teaspoon unsalted butter
oil for frying

2 tbsp Extra Virgin Olive oil
2-3 sprigs of fresh rosemary - leaves only (or 1 tsp dried leaves)
2 sprigs of fresh thyme - leaves only (or 1 tsp dried leaves)
1 tsp dried oregano leaves
1 tsp ground black pepper
1/2 teaspoon salt
dash of lemon juice

1. Mix all the marinade ingredients in a bowl. Place chicken thighs in the bowl and fully coat the chicken in the marinade. When done, place them in resealable bags. Pour remaining marinade into the bag. Mix well my massaging the bag a little. Re-seal and place in fridge for at least 20 mins. Longer if you have more time.

2. When ready to cook, place chicken thighs skin side up on a baking/roasting tray. Cook in a preheated oven at 190 degrees Celsius for about 40 minutes. (Cooking times may vary depending on the size of your chicken) Use grill mode for the last 3 minutes to crisp up the skin.

3. While the chicken is in the oven, you can start to cook the vegetables. In a saute pan over medium heat, brown the pumpkin about 3-4 minutes per side. When the pumpkin softens, remove from heat and set aside.

4. Wipe the pan down and add a little oil. Saute the red peppers until they begin to blister and soften. When done, remove and set aside. 

5. Add the chorizo to the pan, fry until they just about turn crisp, the add the garlic and fry for another minute or so. At this point add the asparagus, red pepper, pumpkin, butter and thyme leaves. Saute for another minute or so. Season with salt and pepper to taste and remove from pan.

6. Dish the vegetables onto dinner plates. Place the cooked chicken thighs on the vegetables and drizzle the roasting juices onto the chicken and vegetables. Garnish with herb of your choice.

Note: Vegetable combination is to your preference. Based on what you feel works for you and your household. Squash, potatoes and zuchinni come to mind. Do note that differernt vegetables have varying cooking times. E.g, carrots take a whole lot longer.


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