Il pollo più delizioso che abbia mai mangiato! La cena è pronta in pochi minuti! Top 2 ricette.
Recipes in this Video
Originating from rustic Italian kitchens, 'Sovracosce di pollo in padella con verdure' showcases the country's love for hearty, comforting meals. This dish highlights the use of simple, fresh ingredients and is often enjoyed during family gatherings. Today, it remains a popular choice in Italian homes and restaurants, with variations that may include different vegetables or herbs based on seasonal availability.
Ingredients
- ●chicken thighs
- ●olive oil
- ●carrots
- ●zucchini
- ●bell peppers
- ●onion
- ●garlic
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●white wine
- ●chicken broth
- ●parsley
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Season chicken thighs with salt and black pepper.
- 3Add chicken thighs to the skillet, skin-side down, and cook until golden brown, about 5-7 minutes.
- 4Flip the chicken and cook for another 5-7 minutes until browned on the other side.
- 5Remove chicken from the skillet and set aside.
- 6Add chopped onion and garlic to the skillet, sautéing until softened, about 2-3 minutes.
- 7Add diced carrots, zucchini, and bell peppers to the skillet.
- 8Sauté vegetables until tender, about 5-6 minutes.
- 9Deglaze the skillet with white wine, scraping up any browned bits.
- 10Return the chicken to the skillet, add chicken broth, and bring to a simmer.
- 11Add rosemary and thyme, cover, and cook for 20-25 minutes until chicken is cooked through.
- 12Check the internal temperature of the chicken, which should reach 165°F.
- 13Remove from heat and let rest for 5 minutes before serving.
- 14Garnish with chopped parsley before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
chicken thighs
Healthier: skinless chicken thighs
Cheaper: chicken drumsticks
Drumsticks are often less expensive and still flavorful.
white wine
Healthier: chicken broth
Cheaper: water
Using broth or water reduces alcohol content and cost.
parsley
Healthier: cilantro
Cheaper: green onions
Green onions provide a fresh flavor at a lower cost.
Techniques
Equipment
Also Known As
Chicken thighs with vegetables is a classic American dish, often enjoyed for its comforting flavors and ease of preparation. This dish highlights the versatility of chicken, allowing for a variety of seasonal vegetables to be included, making it a favorite for family dinners. It has gained popularity for its simplicity and the ability to feed a crowd, making it a staple in many households across the U.S.
Ingredients
- ●chicken thighs
- ●carrots
- ●potatoes
- ●onions
- ●garlic
- ●olive oil
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●bell peppers
- ●zucchini
- ●lemon juice
- ●chicken broth
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Pat the chicken thighs dry with paper towels and season with salt and black pepper.
- 3Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- 4Add chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.
- 5Flip the chicken thighs and add chopped vegetables to the skillet.
- 6Sprinkle garlic, rosemary, and thyme over the chicken and vegetables.
- 7Drizzle lemon juice and chicken broth over the mixture.
- 8Transfer the skillet to the preheated oven and roast for 30-35 minutes.
- 9Check the internal temperature of the chicken; it should reach 165°F (75°C).
- 10Remove from the oven and let rest for 5 minutes before serving.
- 11Serve the chicken thighs with the roasted vegetables.
Ingredient Alternatives
chicken thighs
Healthier: chicken breasts
Cheaper: bone-in chicken pieces
Chicken breasts are leaner, while bone-in pieces are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is more budget-friendly.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories, while water with seasoning is cost-effective.
potatoes
Healthier: sweet potatoes
Cheaper: rice
Sweet potatoes are more nutritious, while rice is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●1 can (14 oz) coconut milk
- ●2 tbsp red curry paste
- ●1 red bell pepper, sliced
- ●1 green bell pepper, sliced
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 tbsp ginger, grated
- ●2 tbsp vegetable oil
- ●1 tbsp fish sauce
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 4Add the red curry paste and cook for 2 minutes, stirring constantly.
- 5Place the chicken thighs in the skillet, skin-side down, and sear for about 5 minutes until golden brown.
- 6Flip the chicken thighs and add the sliced bell peppers to the skillet.
- 7Pour in the coconut milk, fish sauce, sugar, salt, and black pepper, stirring to combine.
- 8Bring the mixture to a simmer, then cover and reduce the heat to low.
- 9Cook for 25-30 minutes, or until the chicken is cooked through and tender.
- 10Remove the chicken from the skillet and let it rest for a few minutes before serving.
- 11Serve the chicken thighs with the coconut curry sauce and garnish with fresh cilantro.
Equipment
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