Chicken thighs in parchment with vegetables

Looking for a different way to cook chicken? Try this recipe: thighs in parchment with vegetables!

A package of AIA Chicken Thighs

Half a white onion

2 stalks of celery

3 carrots

A sprig of rosemary

Some sage and bay leaves

Chili pepper to taste

Half a glass of white wine

Extra virgin olive oil

Salt and pepper

Description

Preparing chicken thighs in parchment is a simple, quick and really tasty way to bring chicken to the table in a slightly different way than usual.

This excellent recipe involves the use of AIA Chicken Thighs, tender and flavorful, which you will cook with vegetables, aromatic herbs, spices and using parchment as a cooking technique. Nothing difficult: it simply involves wrapping the chicken meat in aluminum foil or parchment paper to facilitate cooking, with a truly unique and tasty final result.

So here is the special recipe for chicken thighs in parchment!

Chicken thighs with skin

Procedure

Heat two generous tablespoons of extra virgin olive oil in a large pan or casserole, sauté the onion cut into large wedges and then sear the AIA Chicken Thighs over high heat; deglaze with the white wine and roast for another 2 minutes.

Wash and cut both the celery and the carrots into pieces, then remove the meat along with the onion wedges from the pot and transfer everything to a sheet of parchment paper, also adding the freshly prepared vegetables and seasoning with salt, pepper, a pinch of chili pepper, rosemary and a few sage and bay leaves.

Close the paper well around the thighs and vegetables forming the typical parchment, then bake at 180°C for 45 minutes.

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