A new recipe from Diana Henry.
Ingredients
- 10 good-sized free range chicken thighs skinned and boned
- 1 1/2 tbsp olive oil
- 4 plump cloves garlic peeled and very finely chopped
- 150 g white bread
- 15 g parsley leaves finely chopped
- 100 g grated Parmesan
- 3 large free-range eggs beaten
Servings:
Instructions
- Pierce the chicken all over with a sharp knife. Put in a shallow dish and rub with the olive oil and garlic. Add pepper and cover with clingfilm. Put in the fridge for a few hours .
- Preheat the oven to to 180C/170C fan Gas mark 4.
- Process the bread into crumbs and mix with the parsley, Parmesan and some seasoning. Put this into one broad, flat dish, and the egg into another.
- Lift the chicken out of the marinade. Season all over. Open each thigh out flat, dip it into the egg and then into the crumbs. Roll each one up again – not tightly, just to reshape it into a thigh – and place in a shallow ovenproof dish. Sprinkle any leftover breadcrumb mix over on top and pour over the remaining egg.
- Bake the chicken in the oven for 45 minutes. The top should be golden and the chicken cooked right through. Serve immediately with a green salad and olive oil-roasted potatoes.
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