All herbs should be fresh and chopped
1 1/2 pounds of chicken thighs
1/4 cup of corn oil or sunflower seed oil
1 large onion, chopped
3 cloves of garlic, minced
3 leaves of laurel
1 tablespoon of thyme (optional)
1 teaspoon of marjoram
1 teaspoon of parsley
11/2 cups of water
1/2 cup of fresh parsley, chopped
2 tablespoons of shallots, chopped
Salt to taste
All herbs should be fresh and chopped
1 1/2 pounds of chicken thighs
1/4 cup of corn oil or sunflower seed oil
1 large onion, chopped
3 cloves of garlic, minced
3 leaves of laurel
1 tablespoon of thyme (optional)
1 teaspoon of marjoram
1 teaspoon of parsley
11/2 cups of water
1/2 cup of fresh parsley, chopped
2 tablespoons of shallots, chopped
Salt to taste
1
Remove the skin from the chicken thighs and make a small incision in the thickest part
2
Season with salt
3
In a medium saucepan, heat the oil over high heat and fry the chicken until golden brown
When it starts to stick to the bottom of the pan, add the onion and garlic
4
Continue adding the five first herbs, one at a time, with 1-minute intervals between each addition
Finally, add the water, stirring slowly to scrape the bottom of the saucepan
Reduce heat and simmer for about 35 minutes or until the sauce turns brown
5
Remove from heat and stir in parsley and shallots
Taste and adjust salt as needed.
