Posted on 07/18/2014
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.