copy from chop chop a to z
20 min recipe
Ingredients:
3 chicken thighs
7~8 fresh sage leaves
2 tbsp all purpose flour
salt, pepper
1 tbsp olive oil
1 tbsp butter
Method:
1) Cut chicken into 2-inches pieces. Sprinkle with salt and pepper.
2) Heat olive oil and butter in a medium skillet over medium high heat. Add sage leaves, stir often until starting to sizzle. Add the chicken, skin side down first, and fry for 5 to 7 minutes, or until the skin turns golden brown and crispy. Turn chicken over, continue frying until they are cooked through.
Remove from skillet and drain on paper towels. Serve warm.
A layer of green vegetables under the meat is sauteéd bok choy with fresh garlic.
2) Heat olive oil and butter in a medium skillet over medium high heat. Add sage leaves, stir often until starting to sizzle. Add the chicken, skin side down first, and fry for 5 to 7 minutes, or until the skin turns golden brown and crispy. Turn chicken over, continue frying until they are cooked through.
Remove from skillet and drain on paper towels. Serve warm.
A layer of green vegetables under the meat is sauteéd bok choy with fresh garlic.
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