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Chicken thighs with Italian sauce

Meat120 minutes8 people400 calories
1/52/53/54/55/5 (42 votes)
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By Irene Arcas

Chicken thighs in Provencal sauce

Today meat stew recipe… but be careful… spectacular result! We bring you these fabulous chicken thighs in italian sauce that accompanied by rice are a meal of ten. You will love them! I took the opportunity to buy the typical offer of several kilos of chicken at the butcher's, including almost 2 kg of drumsticks, and I cooked them all to later freeze them ready-made and have tupperware for another meal. As there were many, they did not fit in the glass of the Thermomix so I have cooked them to traditional mode, in a large saucepan over a super slow heat, chup chup.

The sauce has ingredients that give it a delicious touch: a good sauce, rum, fried tomato, Italian herbs and lots of vegetables. And, above all, it has a lot mime y long cooking and standing time. In fact I cooked it one afternoon and left it to cool and rest in the fridge overnight. The next day I gave it the last boil and pure delight!

How to Live Aligned with accompaniment, this time I have opted for white rice, which I think combines super well. But, of course, you can use mashed potatoes, boiled potatoes, French fries... and, without a doubt, a good piece of bread to dip in the sauce.

Chicken thighs in Italian sauce

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Fabulous chicken thighs in italian sauce that accompanied by rice are a meal of ten. The sauce has ingredients that give it a delicious touch: a good sauce, rum, fried tomato, Italian herbs and lots of vegetables. And, above all, it has a lot mime y long cooking and standing time.

Chicken thighs in Italian sauce
  • Irene Arcas
  • Recipe type: meat
  • Calories: 400
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

  • 2 kg of chicken thighs
  • 70 g olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 / 2 teaspoon salt
  • 2 cloves of garlic
  • 1 / 2 cebolla
  • Carrots 2
  • 1/2 teaspoon onion powder
  • 1 large tablespoon of Italian herb mix (dried tomatoes, oregano, onion powder, paprika, garlic powder...).
  • 700 g chicken broth
  • a good shot of rum (white wine or any other alcoholic beverage you have on hand would also work)
  • 2 tablespoons of tomato sauce

Preparation

  1. We sting garlic, salt and parsley. We can do it with a knife, put it in a grinder or in the thermomix. You can also buy a fresh parsley garlic preparation and freeze it so you can use it whenever you need.

    We impregnate the chicken thighs well (with or without skin, whichever you prefer) with that minced garlic and parsley. We cast the oil in a large pot and we gild well on all sides over high heat. We only want them to be roasted on the outside, because inside they will already be simmering in their sauce. so with 3 minutes each side It will be enough.

    We remove them to a source and reserve.

  2. In that oil we will fry the vegetables: garlic, onion and carrot. We cut them into large pieces because then we are going to pass the sauce through the thermomix, so it is not necessary that the cut is too regular. Add the vegetables and let them cook over low heat for about 10 minutes.

  3. We incorporate the chicken thighs that we had reserved and add the rum. Let it cook high heat for 2 minutes for the alcohol to evaporate.

    We add the italian spices and onion powder. Stir a couple of times so that everything is well integrated. We pour the broth and leave cook covered over low heat for 1:30h turning it over halfway through cooking and making sure it doesn't run out of broth.

     

  4. Let it cool down, remove the chicken thighs and grind the sauce (we can use a blender in the same pot when it has cooled down or use the thermomix). We return to put the thighs with their sauce and keep in the fridge between 4 and 12 hours, depending on the time we have.

    We take it out of the fridge and boil over medium-high heat for 10 minutes turning the thighs from time to time. This will thicken the sauce and take on more body.

    Plate ready! The thighs that we do not take, we can freeze them with their sauce for another day. To enjoy!

     

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