Ingredients
- 4 chicken thighs (approx. 180 g each)
- 2 onions
- 100 g bacon cubes
- salt, pepper
- sweet paprika powder
- 2 twigs rosemary
- 300 g tomatoes
- 150 ml white wine
- 2 stalks sage
Preparation
1. Remove the chicken thighs from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel and dice the onions. Dab the chicken thighs dry with paper towel.
3. Place the pot on the Navigenio and heat to level 6 up to the roasting window, switch to level 2 and place the chicken thighs inside with the skin facing up. Roast until the turning point is reached.
4. Add diced bacon and roast. Add the onions and rosemary too and roast briefly. Season the chicken thighs to taste with salt, pepper and paprika powder.
5. Place the Navigenio overhead, switch to low level and bake until brown, approx. 30 minutes.
6. Meanwhile, scald tomatoes with boiling water, remove the skin and dice.
7. Remove the chicken thighs and keep warm. Add the diced tomatoes and wine and vigorously reduce.
8. Cut the sage leaves into fine strips. Add to the sauce and season to taste. Serve with the chicken thighs.
This recipe has been tested and approved by AMC.
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