CHICKEN THIGHS WITH PEAS SAUCE
35
57'
Ingredients for the preparation
Fresh chicken thighs: 7.700 g
Peas sauce: 2.250 g
Diced potatoes: 650 g
Olive oil: 240 g
Salt and pepper: 120 g
Preparing and cooking
Remove any feathers or excess skin from chicken thighs, season with salt, pepper and oil and place them on the trays with the diced potatoes.
Preheat the oven.
Start the first cooking phase then add the peas sauce and finish following the parameters (see pdf).