Main course - Italy
by Rossana Del Santo Rossana Del Santo (2019)
Number of people 6
Preparation 60"
- 4 chicken thighs
- 1 onion
- 1 sprig of rosemary
- 6 sage leaves
- 1 clove of garlic
- 100 ml white wine vinegar
- 200 ml chicken stock
- 60 ml extra virgin olive oil
- In a frying pan, gently cook the finely sliced onion in olive oil until soft. Add the chicken thighs and cook until golden-brown.
- Add the chicken stock and lightly fry
- Add the herbs, garlic and vinegarand cook for 5 minutes.
- Serve immediately or chill in the refrigerator for at least 6 hours and serve cold.
Did you know?
Free range chicken: an excellent source of high biological value proteins, chicken is a lean meat rich in zinc, iron, phosphorus, selenium and several B vitamins.
Nutritional advice
by Marco SilanoISS (Istituto Superiore di Sanità), Italian National Institute of Health
To avoid any possible contamination, do not rinse the chicken and place it directly in the pan for a long time.
We recommend accompanying this dish with a side dish of potatoes or pulses to provide a serving of carbohydrates.
