About This Recipe
A recipe for Oliviers&co Chicken that smells good of the Mediterranean and the South of France, tasty and inexpensive.
Ingredients
At Oliviers&Co
1 jar of tomato & Espelette pepper delice
Pressed olive & fresh garlic
Pressed olive & fresh thyme
At market
6 free-range chicken thighs with skin
80 g of butter
200 g of medium semolina
1litre of milk
1egg beaten
180 g of freshly grated parmesan Grated nutmeg
Directions
Pour the milk and the butter with 4-5 pinches of nutmeg into a large saucepan. Bring to the boil, add salt and sprinkle the semolina in, whisking vigorously for 5 min.
When the semolina is cooked, remove from heat, adding the egg and 80 g of parmesan. Mix well and return to a low heat for 30 seconds.
Spread the mixture, roughly 2 cm thick, into a baking tray, smoothing out with a spatula.
Set aside to cool and preheat the oven to gas mark 7/8 (220°), cut out the gnocchi with a 5 cm in diameter pastry cutter.
Roll them in the remaining parmesan and arrange in a roasting pan in slightly overlapping layers. Sprinkle with olive & thyme oil and bake for about 15 min.
Meanwhile, slit the thighs in half and spread 2 tbsp. of tomato chutney inside. Season to taste.
Sear the thighs in a hot pan with 2 tbsp. of pressed olive and fresh garlic, then place them on a baking tray and bake for 20 min basting regularly with the rendered juices, serve with the gnocchi.