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🍽️ Crispy Chicken Thighs with Fresh Salad

557 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 250 ml dry white wine
• 4 unpeeled lemons
• 10 sprigs thyme
• 2 sprigs rosemary
• 2 tbsp honey
• 150 g mixed leaf salad (e.g. Lollo Biondo and arugula)
• 1 red bell pepper
• 2 spring onions
• 50 g radishes
• 1 garlic clove
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp hot mustard
• 1 tsp honey
• salt

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Wash the chicken thighs thoroughly. Pat them dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat oil in a casserole dish. Brown the chicken pieces on all sides.
5. 5. Deglaze the meat with white wine.
6. 6. Wash the lemon. Cut it into wedges.
7. 7. Add the lemon wedges, thyme, and rosemary to the meat.
8. 8. Braise the meat in the oven for 30 to 40 minutes. Keep it cooking until done.
9. 9. Pour some of the cooking liquid over the meat occasionally.
10. 10. Add more white wine if necessary.
11. 11. Brush the thighs with honey during the last 10 minutes.
12. 12. Wash the leaf salad. Clean it and tear it into small pieces.
13. 13. Wash the bell pepper. Cut it in half. Remove the core. Cut it into pieces.
14. 14. Wash the spring onions. Clean them. Cut them into rings.
15. 15. Wash the radishes. Clean them. Slice them into thin rounds.
16. 16. Peel the garlic. Mince it very finely.
17. 17. Mix the garlic with oil, lemon juice, mustard, honey, and 2 to 3 tablespoons of water.
18. 18. Season the sauce with salt.
19. 19. Set the sauce aside. Mix it into the remaining salad ingredients.
20. 20. Distribute the salad onto plates.
21. 21. Place the chicken pieces with the sauce next to the salad.
22. 22. Serve the dish.

Nutrition per serving

• kcal: 557
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 13 g