- Chicken Thigh - 1.5 Kilogram
- Butter - 100 Grams
- Onions - 1 Piece
- Garlic - 2 Teeth
- Bacon - 150 Grams
- Tomatoes - 450 Grams
- Mushrooms - 250 Grams
- White dry wine - 120 milliliters
- Twigs of thyme - 2-3 pieces
- Sprigs of parsley - 2 pieces
- Sprigs of parsley - 2 pieces
- Bay Leaf - 1 piece
Chicken thigh in Lyon - like all French dishes, very refined and unusual. The recipe for this dish is very simple and does not take you much time, but it looks very festive on the table. Chicken meat is very tender, and the sauce is fragrant. Serve chicken thighs in Lyon best with vegetable puree. Chicken recipe in Lyonsky: 1. We peel the tomatoes from the peel (for this purpose it is convenient to pellet the tomatoes with boiling water) and cut into fairly large cubes. Onion cut into thin half rings, bacon - thin slices. 2. In a deep thick-bottomed frying pan, melt 70 g of butter. When the butter melts - put the chicken legs, onions, bacon and greens and garlic into the pan (garlic is put whole, not crushing). Stir the meat over a rapid fire for 10 minutes, stir actively. Meat should be properly browned. Then reduce the fire, add tomatoes and spices to the frying pan, mix well and stew for about 20-25 minutes. 3. While the chicken legs are stewed in tomatoes, fry the sliced mushrooms in a different frying pan on high heat and vegetable oil (the mushrooms are best suited). Well fried mushrooms are put in a frying pan with chicken thighs. Stir and continue to simmer for another 5 minutes, after which we pour the wine into the frying pan. 4. In the wine, the chicken is stewed for another 10 minutes on a slow fire - and that's all, the chicken legs are ready in Lyons! Bon Appetit!
Servings: 5-7