Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Filling
Chicken
Vegetables
How it's done
To prepare
Remove the lower thigh bones from the chicken.
Filling
Finely chop the wild garlic, place in a bowl with the cream cheese and honey, mix, season with salt.
Spread the filling inside the resulting openings of the chicken thighs. Seal using cocktail sticks.
Chicken
Heat the oil in a frying pan. Season the chicken thighs, add, fry for approx. 10 mins. on each side, turning occasionally. Reduce the heat, cover and fry for approx. 15 mins. over a low heat. Remove the lid and cook for a further 5 mins.
Vegetables
Heat the oil in a non-stick frying pan. Add the carrots, season, sauté over a medium heat for approx. 5 mins. Reduce the heat.
Halve the spring onions lengthwise and crosswise, add with the water, cover and simmer for approx. 5 mins. Remove the lid, sprinkle with sugar, cook until the water has evaporated. Serve the vegetables with the chicken thighs.
| Tip: | Instead of wild garlic, use 1 bunch parsley, 1 bunch basil and 1 pressed garlic clove. |
|---|---|
| Tip: | Use chicken breasts instead of chicken thighs, but only fry for approx. 10 mins. on each side. |
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