After cutting a chicken into 6 parts, I was thinking ‘what should I do with them’. I want to make a chicken broth with the rib bone, but it means I won’t be able to use my stove for cooking another meal, since making a broth will take 4-8 hours long.
Then I decided to bake the chicken thigh instead of frying, sauteing or boiling them in a soup. So, while simmering the broth on the stove, I made this simple recipe for my late lunch. It’s a combination between two Italian dishes recipes. This and this. The first recipe uses goat cheese, and the second one uses Taleggio cheese. However I didn’t use both of them, but I replace Taleggio with Brie, and I ate it separately from the chicken. Probably I should try to bake them again with the cheese spread on it.
The primary ingredients are olive oil, garlic, and tomatoes. I forgot to buy tomatoes this morning, so I replaced them with my last drop of tomato paste. It works, though!
Here is the recipe:
What you need:
-2 Chicken thighs
-2-3 potatoes, cut in dices / wedges / cones / pyramids / or ask a sculptor to create your favorite Mozart figurine … (that’s exaggerating!)
-Champignon, as you wish
-Cherry tomatoes, cut in two. Or, 2 round tomatoes will do too. (I forgot to buy tomatoes while preparing it and used the last drop of tomato paste, it works!)
Marinate Chicken and spread the potatoes and mushroom with:
Garlic, 3-4 (as u wish), chopped as tiny as you can. Use a microscope.
1 tsp of lemon juice
Dried Cayenne chili
-Marinate the chicken for at least 1 hour. If you’re a little bit orthodox, let them in the fridge within 1 night.
-Preheat oven at 240’C for 10 minutes. Then bake the chicken and tomatoes for 1,5 hours.
-In minute 45, throw the potatoes inside.
-At the last 15 minute, add champignon.
-Enjoy with some salad and cheese. I prefer Brie or Coulommier.
*Any suggestion about the salad?*
I only mixed a grated carrot and chopped celery with olive oil, salt and dried chili. With some chunks of Brie cheese. That’s all I have in the fridge today.