Provence style chicken
Time
195 min
Author
Braun
This recipe is prepared with:
Products
MultiGrill 9 Contact grill CG 9047 Black/Stainless steel
Ingredients
Servings
2
For the marinade
250 ml dry white wine
4 tbsp olive oil
3 mustard seeds
3 tbsp white wine vinegar
2 garlic cloves, chopped
2 tbsp herbes de provence
2 tsp coarse salt
1 tsp cayenne pepper
For the pepper salad
2 red peppers
1 tbsp olives
1 tbsp olive oil
lemon juice, as needed
1 garlic clove
1 bunch fresh mixed herbs, finely chopped
3 chicken thighs, (550 grams)
Utensils
CG9047
Instructions
Step 1
For the marinade:
Mix all ingredients within a bowl. Using a sharp knife, score the flesh of the chicken thighs in several places and open the chicken thighs.
Step 2
Place the chicken thighs in the bowl with the marinade and turn them several times so that the marinade is evenly distributed. Marinate for 2-3 hours.
Step 3
For the salad:
Quarter and deseed the peppers and remove the white part. Rinse the peppers, pat dry and cut into strips.
Step 4
Insert the grill plates into the MultiGrill 9 and place it in contact grill position. Set the lower and upper thermostat knob to 240°C. Press the start/stop button to preheat the grill.
Step 5
When the display shows ready, lightly oil the pepper quarters and place them on the lower grill plate, press down with the upper grill plate and cook for about 5-8 minutes. Then remove and cut into thin strips.
Step 6
Peel the garlic and grate finely, mix with the pepper strips and the remaining ingredients for the salad and leave to infuse.
Step 7
For the chicken:
Leave the MultiGrill 9 in contact grill position and set the lower and upper thermostat knob to 210°C. Press the start/stop button to preheat the grill.
Step 8
When the display shows ready, place the chicken thighs on the lower grill plate, press down with the upper grill plate and cook for about 20-25 minutes, turning 2-3 times.
Step 9
Once the chicken thighs are cooked, transfer to a plate and serve with the salad.