Ricotta Filled Chicken Thighs with Vegetables
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(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 28 ozs small, new potatoes
- 4 garlic cloves
- ½ cup olive oil
- ⅔ cup Ricotta cheese
- freshly ground peppers
- 4 Chicken thigh
- 14 ozs String bean
- 3 scallions (chopped)
- 4 Tbsps butter
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Pot mit Deckel, 1 kleine Skillet, 1 Ladle, 1 Measuring cups
Preparation steps
1.
Preheat the oven to 180C (160C fan) 375 F, gas5.
2.
Scrub the potatoes and cook in boiling salted water for 20-25 minutes until al dente. Drain.
3.
Peel and finely chop the garlic. Mix together with 2 tbsp of the oil and the ricotta and season with salt and pepper.
4.
Loosen the skin on the chicken thighs by running your fingers between the skin and the meat.
5.
Spoon the ricotta mixture under the skin dividing it equally among the thighs. Season with salt and pepper.
6.
Heat 2 tbsp of the oil in roasting pan. Sear the thighs all over and roast in the oven for approx. 30 minutes, basting from time to time.
7.
Cut the potatoes into wedges and place in a lightly greased casserole dish. Brush with the remaining oil and sprinkle with pepper.
8.
Place in the oven and bake for 10 minutes until you can pierce the potatoes easily with a fork.
9.
Top and tail the beans. Cook in salted boiling water for approximately 10 minutes until tender. Drain.
10.
Saute the scallions in melted butter for 4-5 minutes. Season with salt and pepper.
11.
Arrange the chicken thighs, potatoes and beans on the plates. Garnish with the scallions and serve.
