1 large onion, cut into pieces
3 cloves of garlic
6 sprigs of rosemary
2 tablespoons of thyme
1 cup of orange juice
1/4 cup of olive oil
1 cup of dry white wine
Salt and black pepper to taste
2 boneless chicken breasts with skin, cut into pieces
4 chicken thighs with skin
For the corn fritters
1/3 cup of olive oil
3 eggs
1/2 cup of milk
2 cups of cornmeal
1/3 cup of all-purpose flour
1 tablespoon of active dry yeast
Butter for greasing
100g of mozzarella cheese, sliced
Rosemary sprigs for garnish
1 large onion, cut into pieces
3 cloves of garlic
6 sprigs of rosemary
2 tablespoons of thyme
1 cup of orange juice
1/4 cup of olive oil
1 cup of dry white wine
Salt and black pepper to taste
2 boneless chicken breasts with skin, cut into pieces
4 chicken thighs with skin
For the corn fritters
1/3 cup of olive oil
3 eggs
1/2 cup of milk
2 cups of cornmeal
1/3 cup of all-purpose flour
1 tablespoon of active dry yeast
Butter for greasing
100g of mozzarella cheese, sliced
Rosemary sprigs for garnish
In a blender, blend the onion with garlic, 4 sprigs of rosemary, thyme, and orange juice until smooth
Transfer to a bowl and add olive oil, wine, salt, and black pepper
Mix well
Add the chicken, mix, cover, and refrigerate for at least 6 hours
Prepare the corn fritters
In a processor, combine olive oil, eggs, milk, cornmeal, flour, and yeast
Pulse until smooth
Pour into 8 mini muffin tin cups, greased with butter, filling to halfway, and top with shredded mozzarella cheese
Top with remaining batter and bake in a preheated oven at 180°C for 25 minutes or until golden brown
Let cool and unmold
Serve warm
In a hot skillet, brush with olive oil and grill the chicken pieces for 20 minutes per side or until cooked through and slightly charred
Garnish with rosemary sprigs and serve.
