Grilled chicken thighs with vegetables in tomato sauce
Grilled chicken thighs with vegetables in tomato sauce
This recipe is a savory combination that blends the intense flavors of cooked vegetables with the tenderness of grilled chicken thighs. It is a dish that brings together tradition and innovation in a delicious way. By cooking this recipe, you will not only serve a tasty meal but also a culinary story that will delight the senses of all who savor it.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 4
Ingredients:
- 4 chicken thighs
- 2 bell peppers (one red and one yellow for a vibrant look)
- 1 large eggplant or 2 smaller ones
- 2-3 zucchini (depending on size)
- 1 can of chopped tomatoes (400 g)
- 200 g mushrooms (mixed mushrooms for a more complex flavor)
- 2 pieces of mozzarella (100 g each)
- About 50 g grated parmesan or cheese
- A few fresh basil leaves
- Oregano (optional but recommended)
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- 2 bay leaves
- 1-2 stalks of celery
- Garlic (1-2 cloves, to taste)
- A splash of white wine (optional, for a more sophisticated taste)
Step-by-step preparation:
1. Preheat the oven: Start by preheating the oven to 180°C (350°F). This step is essential for achieving even baking and a golden crust on your vegetables.
2. Preparing the vegetables:
- In a skillet, heat a little olive oil. Add the sliced bell peppers and sauté until they become soft, about 5-7 minutes. Remove them to a plate and repeat the process for the eggplant and zucchini, making sure to drain excess oil on a sieve or paper towel.
3. Preparing the tomato sauce:
- In the same skillet, add another 1-2 tablespoons of olive oil, then the can of chopped tomatoes. Add the sliced mushrooms and finely chopped herbs (basil, oregano). Add a little water and let simmer on low heat for 10 minutes. Season with salt and pepper to taste.
4. Assembling the dish:
- In a heatproof dish, layer a mix of vegetables (peppers, eggplant, zucchini). Pour half of the tomato sauce over the vegetables, then sprinkle a handful of grated parmesan or cheese. Repeat the process with the remaining vegetables and tomato sauce, finishing with slices of mozzarella on top. Sprinkle a little fresh parsley on top for added color and flavor.
5. Baking:
- Place the dish in the preheated oven and bake for 20-30 minutes, or until the mozzarella is golden and bubbling. Proper baking will bring all the flavors of the ingredients to life.
6. Preparing the chicken thighs:
- Meanwhile, prepare the chicken thighs. Marinate them for an hour (ideally two hours) with bay leaves, basil, celery, salt, pepper, garlic, and a little water. Then, grill or pan-fry them until crispy and golden brown.
7. Serving:
- Serve the chicken thighs alongside the baked vegetables, adding a glass of white wine for a perfect culinary experience. Beer also pairs well, as we did.
Practical tips:
- Choose fresh ingredients: The taste of the recipe heavily depends on the quality of the ingredients. Use fresh vegetables and herbs for the best flavor.
- Experiment with spices: Feel free to add spices you like, such as paprika or chili, for a spicier taste.
- Vegetable varieties: You can also add other vegetables like squash or carrots, depending on your preferences and the season.
Nutritional information:
This recipe is rich in protein due to the chicken thighs and offers plenty of vitamins and minerals from the cooked vegetables. Calories may vary depending on the amount of oil used and the type of cheese, but one serving contains approximately 450-500 calories. It is a balanced meal that can be part of a healthy diet.
Frequently asked questions:
- Can I use other types of meat? Yes, you can replace chicken thighs with chicken breast or pork, depending on your preferences.
- Can I make the recipe vegetarian? Absolutely! You can omit the meat and add tofu or additional vegetables.
- How can I store leftovers? This dish stores well in the refrigerator for 2-3 days and can be reheated in the oven or microwave.
This grilled chicken thighs with vegetables in tomato sauce recipe is not just a simple dish, but an opportunity to create happy memories around the table. Cooking with passion and love, you will bring joy and flavor to every bite. Happy cooking!
Ingredients: 2 bell peppers, 1 large eggplant or 2 smaller ones, 2-3 zucchini depending on their size, 1 can of whole tomatoes, 400 g, a few basil leaves, oregano (if you have it, I didn't have any and didn't use it... it's good without it :)), fresh parsley, 2 pieces of mozzarella, 100 g each, a little parmesan or cheese (about 50 g), 200 g mushrooms - I used a mix because I don't like just champignons, and they taste better mixed with porcini, 4 chicken thighs, salt, pepper.
