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Fragola Chic & Cheap: gingered chicken thighs with gentilina lettuce with Corvo Rosso

The Fragola’s recipes Chic & Cheap, today: gingered chicken thighs with gentilina lettuce!

 

Ingredients to serve 2:

2 chicken thighs

Fresh ginger

Rosemary

500 grams gentilina lettuce

Extra virgin olive oil

Salt

Pepper

Balsamic vinegar

 

Costs in detail:

2 chicken thighs (about 700 grams): € 4.95 kg

€ 3.46

Fresh ginger: € 6.38 kg, 120 gram tray

 € 0.77

Rosemary: € 3.90 100 grams, 20 gram tray

€ 0.77

500 grams gentilina lettuce: € 1.68 kg

€ 0.84

TOTAL

€ 5.84

Chop the needles of a sprig of rosemary. Grate a piece of ginger, about 10 grams. Massage the rosemary and ginger into the chicken thighs.

Heat 2 spoons of olive oil in a shallow pan with two thin slices of ginger, then brown the thighs over a high heat (this will take a couple of minutes per side).

Pour over a glass of water, season with salt and pepper, lower the heat, cover and cook for a further 15 minutes.

Remove the lid, turn up the heat, reduce the cooking liquid and serve with the dressed gentilina lettuce.

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