Whole chicken thigh with wine and peppers
from chef Vangelis Driskas
For 2 portions
- 2 whole fresh organic chicken thighs BIOGRECO
- 3 coloured peppers (red, yellow, green)
- 1 cup (250 ml) of white wine
- 1 teaspoon paprika
- 1 tablespoon oregano
- 1 tablespoon grated dry coriander
- Olive oil
- Salt, pepper
- Tinfoil
Directions:
Mix the wine with half cup of olive oil, the paprika, the oregano and the dry coriander. Put the chicken thighs in a cocotte, pour them with the mix and cover them with tinfoil. Bake them in preheated oven at 180o C for 1 hour.
Clean the peppers from the stems and seeds and julienne them. Sauté those in 3-4 spoonfuls olive oil for several minutes in high heat. When the chicken thighs are ready, add the sauce from the roasting tray to the sautéed peppers, season them and leave them to be cooked in low heat for 15 minutes.
Serve the chicken thighs with the peppers.
