Chicken Parmigiana (in White W

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Chicken thighs (with skin)		4
Salt & pepper		as required
Rosemary		as required
Olive oil		3 tbsp
Cherry tomatoes		12
Mozzarella cheese		1
Parmigiano reggiano		15g
White wine		60ml
Parsley		as required

Method

Prep

10min

Cook

15min

Remove the bones from the chicken. Season liberally with salt & pepper. Sprinkle aromatic rosemary over the top.

Keep the chicken aside for 10 minutes. Put the oil in a large frying pan on medium heat.

Place the chicken skin side down and add the tomatoes, cook on medium heat for 5 minutes.

When the skin is nice and golden, turn the chicken over. Add the mozzarella cheese cut into dice to the chicken and sprinkle over with the grated parmigiano.

Pour in the white wine and smash the tomatoes to release their juice. Put the lid on and steam fry on medium heat.

After 5 minutes, the alcohol will evaporate and the cheese will start to melt. Remove the lid and cook to reduce the sauce.

When the sauce becomes thick, the dish is ready. Serve, sprinkled with finely chopped parsley.

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