Garlic & Herb Chicken Thigh by Joyce Ng
https://www.facebook.com/groups/platepalate/permalink/798159026905066/
https://www.facebook.com/groups/platepalate/permalink/798159026905066/
Garlic & Herb Chicken Thigh
4 big chicken thigh, deboned, trim off visible fats
Marinate(A)
Fresh dill, thyme, basil & oregano finely chopped, about 1 tsp each
1 tbsp finely minced garlic
1 tsp onion powder
1 tbsp cognac
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dark soya sauce (gives grilled chicken a nice hue)
Marinate chicken with the (A) for at least 1 hr.
Grill in 200 degree preheated oven for 15mins, turn once & grill for another 10mins. ( timing is subject to oven & thickness of chicken thigh)
Sauce
1 tbsp grounded black pepper
1 bay leaf
1 tbsp flour
Broth emit from grilling chicken plus water or chicken broth, total up to about 1/2 ~ 3/4 cup
Salt to taste
bring broth together with bay leaf & continue to a boil and simmer for 15 minutes. Remove bay leaf, add in the flour and stir till well mix. Bring to boil. Season to taste & top over grilled chicken.
Baked potato
http://m.allrecipes.com/recipe/54679/perfect-baked-potato/
Mushroom soup
1 1/2 punnet of brown mushroom, sliced
1 knob butter
1 big onion, diced
1 stalk celery, diced
1 tbsp garlic, minced
1 bay leaf
2 sprigs fresh thyme
2 tbsp flour
400ml chicken broth
150ml fresh milk, may add thicken cream if prefer soup to be creamier
Salt & pepper to taste
Fry onion & garlic in melted butter till onion brown & soften. Add in mushrooms & celery continue to fry till mushroom soften & emits fluid. Add in the flour and stir till well mix. Add in the broth, bay leaf &, stir and bring to boil, simmer for 20minutes. Remove bay leaf & thyme. Season to taste. Remove from stove & blend soup to the preferred consistency ( I used a handheld blender). Put back to stove, add in milk & thicken cream if using. Bring to boil & ready to serve.
4 big chicken thigh, deboned, trim off visible fats
Marinate(A)
Fresh dill, thyme, basil & oregano finely chopped, about 1 tsp each
1 tbsp finely minced garlic
1 tsp onion powder
1 tbsp cognac
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dark soya sauce (gives grilled chicken a nice hue)
Marinate chicken with the (A) for at least 1 hr.
Grill in 200 degree preheated oven for 15mins, turn once & grill for another 10mins. ( timing is subject to oven & thickness of chicken thigh)
Sauce
1 tbsp grounded black pepper
1 bay leaf
1 tbsp flour
Broth emit from grilling chicken plus water or chicken broth, total up to about 1/2 ~ 3/4 cup
Salt to taste
bring broth together with bay leaf & continue to a boil and simmer for 15 minutes. Remove bay leaf, add in the flour and stir till well mix. Bring to boil. Season to taste & top over grilled chicken.
Baked potato
http://m.allrecipes.com/recipe/54679/perfect-baked-potato/
Mushroom soup
1 1/2 punnet of brown mushroom, sliced
1 knob butter
1 big onion, diced
1 stalk celery, diced
1 tbsp garlic, minced
1 bay leaf
2 sprigs fresh thyme
2 tbsp flour
400ml chicken broth
150ml fresh milk, may add thicken cream if prefer soup to be creamier
Salt & pepper to taste
Fry onion & garlic in melted butter till onion brown & soften. Add in mushrooms & celery continue to fry till mushroom soften & emits fluid. Add in the flour and stir till well mix. Add in the broth, bay leaf &, stir and bring to boil, simmer for 20minutes. Remove bay leaf & thyme. Season to taste. Remove from stove & blend soup to the preferred consistency ( I used a handheld blender). Put back to stove, add in milk & thicken cream if using. Bring to boil & ready to serve.
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