The Fragola’s recipes Chic & Cheap, today: gingered chicken thighs with gentilina lettuce!
Ingredients to serve 2:
2 chicken thighs
500 grams gentilina lettuce
Extra virgin olive oil
Costs in detail:
|2 chicken thighs (about 700 grams): € 4.95 kg||
|Fresh ginger: € 6.38 kg, 120 gram tray||
|Rosemary: € 3.90 100 grams, 20 gram tray||
|500 grams gentilina lettuce: € 1.68 kg||
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.