A tasty main course, easy to make and inexpensive.
Step 1 of 8: Mix all the ingredients for the sauce with a blender, transfer to a bowl and add the chicken.
Step 2 of 8: Let marinate for 1 hour in the fridge.
Step 3 of 8: Remove the thighs from the marinade and set aside the filtered liquid with a strainer.
Step 4 of 8: Place the thighs in 2 vacuum bags and seal them with the appropriate machine.
Step 5 of 8: Bring the water to 75° with the Roner, immerse the bags with the chicken and cook for 4 hours.
Step 6 of 8: When cooking is complete, open the bags, pour the liquids into a bowl, still filtering with a strainer, and transfer the chicken to a hot pan, searing it for a few minutes on both sides.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Soy
Step 7 of 8: Combine the marinade with the cooking liquids in a blender, add the cornstarch, blend for a few seconds to combine and pour over the chicken.
Step 8 of 8: Glaze for a few minutes until the desired thickness is reached.
| Average values | Per serving203 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,505 kJ360 kcal | 741 kJ177 kcal |
| Fat | 21.01 g | 10.35 g |
| of which saturated fatty acids | 6.48 g | 3.19 g |
| Carbohydrates | 16.5 g | 8.13 g |
| of which sugars | 13.22 g | 6.51 g |
| Fibre | 0.08 g | 0.04 g |
| Protein | 26.69 g | 13.15 g |
| Salt | 0.67 g | 0.33 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
