Chicken Thighs With Asparagus is the ideal dish to serve with a plate of homemade chips! Plain white rice will also make a great combination. Also great to leave in the fridge and to eat next day heated up in the microwave. Remember to make sure that the inside of the chicken is always piping hot when reheated!
INGREDIENTS: (for 2 people)
4 Chicken Thighs (skinned
2 Garlic Cloves (sliced)
12 Fresh asparagus
½ Tsp Dried Parsley
½ Tsp Sweet paprika
10cl White wine
1: Grab a cooking pot and cover the base with olive oil.
2: Heat up and add the chicken. Fry until the pieces are brown all over. Add the slices of garlic and whole asparagus, then continue to gently fry for 5 minutes.
3: Sprinkle in some sweet paprika, dried parsley and salt to your own liking. Mix well and add the white wine. Leave to boil for around 10 minutes or until the wine has evaporated and you are left with a nice thickish sauce.
4: Leave to one side for a few minutes before serving.
7: See my other chicken recipes here.