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MEAT
- 4 boneless chicken thighs, 360 g each
- 2 tablespoons vegetable oil
- 1 sprig of rosemary, 8 cm long
- 1 tablespoon butter
- salt
BREADCRUMBS
- 1 teaspoon chopped rosemary
- 40 g butter
- 30 g walnuts
- 2 tablespoons olive oil
- grated zest of ½ lemon
- 4 slices toast bread
- pinch of salt
- 1 handful flat-leaf parsley
SALAD
- 8 cherry tomatoes
- 2 handfuls arugula
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- pinch of salt
- pinch of pepper
WINE PAIRING
- This dish tastes best with medium-bodied white and rosé wines.
BREADCRUMB INSTRUCTIONS
- 1Place parsley, rosemary, butter, nuts, olive oil, salt, and lemon zest into a blender and blend.
- 2Trim the crusts from the toast bread, break the soft part into the blender with the other ingredients, and blend everything.
MEAT INSTRUCTIONS
- 1Preheat the oven to 190 °C.
- 2Season the meat thoroughly with salt on the skin side.
- 3Heat oil in a pan over medium heat and place the meat skin-side down. Cook for 4 minutes until golden brown.
- 4Flip the meat, add a sprig of rosemary and butter to the pan, and cook for another 2 minutes.
- 5Season the meat with salt on the non-skin side and place it in a baking dish skin-side up.
- 6Spread the prepared breadcrumbs over all portions of the meat and place the baking dish into the preheated oven for 8 minutes.
- 7Remove the cooked meat from the oven and let it rest for 4 minutes at room temperature.
SALAD INSTRUCTIONS
- 1Halve the tomatoes and mix them with arugula in a bowl.
- 2Mix olive oil with lemon juice, drizzle it over the salad, and lightly season with salt and pepper.
Tip
Always grate only the yellow part of the lemon zest. The white part is bitter.
Roman Vaněk
Together with Rohlík, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef