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Tasty Chicken Thighs in Pink Sauce

Ingredients
  • Per person:
  • 1 or 2 pieces (according to size) of deboned no skin chicken thighs.
  • 2 tbsp. olive oil
  • Marinade for 6 thighs:
  • 2 teasp Massel Chicken Style Stock Powder dissolved in ¼ cup of water and ¼ of dry white wine
  • ¼ cup extra virgin olive oil
  • ¼ teasp dried tarragon leaves
  • ¼ teasp dry thyme
  • Pink Sauce:
  • 1 tbsp. butter or oil
  • 2 tbsp. plain flour
  • 1 tbsp. tomato paste
  • Reserved marinade
Method
  1. Cut away excess fat and trim the thighs. Rinse and dry.
  2. Place in marinade overnight or for as long as you can.
  3. Heat oil in a tight-fitting pan over medium heat.
  4. Remove chicken thighs from marinade, dripping away excess, and place in the hot oil. Set remaining marinade aside.
  5. Cover and cook for 6 minutes. Check that all the water has evaporated and the bottom of the thighs are golden.
  6. Turn thighs, cover and cook for a further 5 minutes.

In the meantime, prepare the sauce:

  1. Heat the oil on medium-high heat and add the flour, stirring constantly until lightly coloured.
  2. Add the tomato paste while stirring.
  3. Slowly add the remaining marinade while stirring with a whip so not to form lumps.
  4. The resulting consistency should be smooth and slightly runny.
  5. Add water if too thick.
  6. Taste the sauce and add a little more stock powder if needed.

 

Serve on a bed of mashed potatoes or boiled rice, spooning the sauce on top.

Bon appetit!

 

Massel products used in this recipe:
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