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Chicken overlap on the forehead

Cook time: 0 min.
Servings: 4

Ingredients for Chicken overlap on the forehead

1tspCoarse salt
1bundleParsley, fresh
1500gChicken thighs with backbone
2dlWhipped cream
500gRibbon pasta, fresh

Instructions for Chicken overlap on the forehead

To prepare the Chicken overlap on the forehead recipe, please follow these instructions:

Chicken thighs:
Cut the legs out of the chicken thighs with a small tip knife. Put a parsley in each thigh and close again with a pinch. Leave the butter golden in a pan and brown chicken threads on all sides, approx. 8 min. Altogether and then pick them up.

Shake the parsley for a moment in the rest of the butter on the pan and pour water and whipped cream. Put the chicken thighs back in the sauce. Step them on low heat and under cover for approx. 10th

Take the chicken thighs up and keep them warm.

Blend the sauce at the fastest speed (about 30 seconds) and then pour it back into the pan. Boil the sauce into suitable consistency. Add salt and pepper and taste the sauce.

When serving:
Remove the meat needles from the chicken thighs and halve them. Put the half chicken on plates together with pasta and a little of the sauce. Serve the rest in a bowl next door.