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Tasty Chicken Thighs in Pink Sauce

  • 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
  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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