Chicken Thighs with Vegetables

Name: Chicken Thighs with Vegetables
Yield: 4
Ingredients: 2 boneless and skinless chicken thighs - 540g; Salt and black pepper to taste; 50g of bacon; 2 medium carrots - 200g; 2 shallots - 260g; 1 pressed clove of garlic - 4g; 2 tablespoons of chopped fresh parsley - 10g; 1/2 teaspoon of oregano; 4 tablespoons of chicken broth - 60ml

1
2 boneless and skinless chicken thighs - 540g
2
Salt and black pepper to taste
3
50g of bacon
4
2 medium carrots - 200g
5
2 shallots - 260g
6
1 pressed clove of garlic - 4g
7
2 tablespoons of chopped fresh parsley - 10g
8
1/2 teaspoon of oregano
9
4 tablespoons of chicken broth - 60ml

Ingredients

1
2 boneless and skinless chicken thighs - 540g
2
Salt and black pepper to taste
3
50g of bacon
4
2 medium carrots - 200g
5
2 shallots - 260g
6
1 pressed clove of garlic - 4g
7
2 tablespoons of chopped fresh parsley - 10g
8
1/2 teaspoon of oregano
9
4 tablespoons of chicken broth - 60ml

Directions

1
Cut the chicken thighs in half
2
Season to taste
3
Cube the bacon
4
Wash and peel the carrots
5
Grate the carrots
6
Only cut off the white part of the shallots, into fine rings
7
Mix the garlic with parsley, oregano, and bacon
8
Distribute the carrot mixture and garlic-shallot mixture between four squares of aluminum foil or parchment paper
9
Place a chicken thigh on top of the vegetables in each square of foil
10
Top with bacon and seasonings
11
Close the packets
12
Put them in a baking dish and bake at 200°C for about 25 minutes, until the chicken is cooked
13
Serve 4 times.