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INGREDIENTS FOR CHICKEN
- 50 g olive oil
- salt
- 2 chicken thighs with skin, 200 g each
INGREDIENTS FOR AROMATIC BREADCRUMBS
- 60 g breadcrumbs
- 50 g olive oil
- 5 g flat-leaf parsley leaves
- 5 g chili pepper
- 1 clove garlic
- juice of 1/2 lemon
- freshly ground pepper
- salt
INGREDIENTS FOR LEMON SAUCE
- 100 g chilled butter
- juice of 1/2 lemon
- salt
YOU WILL ALSO NEED
- cling film
WINE PAIRING
- This dish tastes best with medium-bodied white and rosé wines.
INSTRUCTIONS
- 1Preheat the oven to 180 °C.
- 2First, prepare the aromatic breadcrumbs. Clean the chili pepper, remove the seeds, and finely chop it. Finely chop the parsley and garlic. Put everything into a bowl.
- 3Add breadcrumbs, olive oil, lemon juice, salt, and pepper, and mix.
- 4Debone the thighs, place them skin-side down on a cutting board, cover with cling film, and lightly pound them. Then season with salt on both sides.
- 5Heat oil in a pan over medium heat.
- 6Thoroughly coat the meat in the aromatic breadcrumbs, pressing them onto the meat with your hands, and place it skin-side down into the hot oil. Fry for 1 minute, then flip the chicken and fry for another 1 minute.
- 7Remove from heat, transfer the meat to a baking dish skin-side up, and sprinkle with a thin layer of the remaining seasoned breadcrumbs. Place in the preheated oven and bake for 10 minutes.
- 8Meanwhile, prepare the lemon sauce. In a small saucepan, bring 4 tablespoons of water to a boil over low heat. While continuously whisking, gradually add the chilled butter in pieces. Once an emulsion forms, remove the saucepan from the heat, whisk in the lemon juice, and season with salt. Never heat the sauce over high heat!
Tip
To prepare the lemon sauce, you will need a whisk.
To flip the chicken, you will need a flat spatula.
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