THE IRON-POT RED POULTRY
(Our Play on Skillet Chicken Parm)
Ingredients: 4 Chicken thighs (boneless), 1 Large onion (pureed), 3 cloves Garlic, 400g Tomato passata, 125g Mozzarella, 50g Parmesan, 1 tsp Dried Oregano, 1 tsp Chili flakes...
Ingredients
- 4 Chicken thighs (boneless)
- 1 Large onion (pureed)
- 3 cloves Garlic
- 400g Tomato passata
- 125g Mozzarella
- 50g Parmesan
- 1 tsp Dried Oregano
- 1 tsp Chili flakes
Cooking Method
- The Scorch Fry chicken skin-side down until the fat renders and skin is dark brown; remove.
- The Architect Fry onion puree in the chicken fat until sweet and golden.
- The Bloom Add garlic and spices with a 30ml splash of water to form a dark fire-paste.
- The Swell Add passata; return chicken and top with cheeses. Bake at 200°C for 10 minutes.
- The Final Flourish Top with a massive handful of fresh basil right out of the oven.