8 boneless and skinless chicken thighs without skin, cut in half - 2 kg
3 tablespoons of butter or margarine - 45 g
1 tablespoon of green scallion - 7 g
1/2 cup of peeled and sliced sweet potatoes - 50 g
1 tablespoon of tomato paste extract - 5 g
2 tablespoons of all-purpose flour - 20 g
2 cups of chicken broth - 480 ml
1 cup of water
1/2 teaspoon of cornstarch - 4 g
4 tablespoons of white wine
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
8 boneless and skinless chicken thighs without skin, cut in half - 2 kg
3 tablespoons of butter or margarine - 45 g
1 tablespoon of green scallion - 7 g
1/2 cup of peeled and sliced sweet potatoes - 50 g
1 tablespoon of tomato paste extract - 5 g
2 tablespoons of all-purpose flour - 20 g
2 cups of chicken broth - 480 ml
1 cup of water
1/2 teaspoon of cornstarch - 4 g
4 tablespoons of white wine
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
Fry the chicken thighs in a large skillet with butter or margarine
Brown them on both sides
Place them in a baking dish
In the same skillet used for frying the chicken, sauté the green scallion, stirring for 1/2 minute
Add the sweet potatoes and fry until they start to caramelize
Add the tomato paste extract and all-purpose flour and stir well
SLOWLY add the chicken broth and water and cook while stirring until it thickens
Dissolve the cornstarch in white wine
Add to the sauce and check the seasoning
Add the chicken thighs and parsley, then cover and simmer for 25 minutes or until cooked through
Let it cool, then place it in a refrigerator-safe or aluminum container, close, rotate, and freeze
To thaw, leave it in the refrigerator for 8 hours
Bake at moderate heat (180°C) for 35 minutes if desired
If not, serve with sweet potatoes
Serve with sweet potatoes.
