1 cup white dry wine (240 ml)
1 large onion, cut into pieces (150 g)
1 tablespoon prepared mustard
1 tablespoon salt
1/2 cup fresh manjerona (30 g) or 1/4 cup dried (10 g)
1/4 cup chopped green shallot (20 g)
1/2 cup olive oil (120 ml)
4 chicken thighs (1.8 kg)
1 can of corn in brine (400 g), drained
1 cup white dry wine (240 ml)
1 large onion, cut into pieces (150 g)
1 tablespoon prepared mustard
1 tablespoon salt
1/2 cup fresh manjerona (30 g) or 1/4 cup dried (10 g)
1/4 cup chopped green shallot (20 g)
1/2 cup olive oil (120 ml)
4 chicken thighs (1.8 kg)
1 can of corn in brine (400 g), drained
Preheat the oven to 200°C (hot)
In a blender, combine all ingredients except for the chicken and corn, and blend until smooth
In a medium baking dish, arrange the chicken and spoon the mixture over it
Cover with aluminum foil
Assemble the chicken in the preheated oven until it is tender (about 1 hour and 30 minutes)
Remove the foil and continue to bake until golden brown (about 35 minutes)
Transfer to a serving dish and reserve
Place the corn in a baking dish, heat over medium heat, scraping the bottom with a wooden spoon (about 1 minute)
Transfer to the serving dish with the reserved chicken and serve
964 calories per serving
