Chicken thighs with vegetables

Recipe procedure

Wash and dry the chicken thighs after burning off any residual down; wrap them in the strips of bacon, securing it with toothpicks.

Wash the zucchini and the carrot and cut them into approx. 4/5 cm. long strips.

Heat 2 tablespoons of extra virgin olive oil in a casserole and brown the thighs with a pinch of Skaj’s classic flavour.
Add a half glass of white wine, let it evaporate and add the boiling instantaneous broth, prepared by adding a teaspoon of Skaj’s classic flavour to 100 gr of heated water. When it starts to boil again add the vegetables.

Place the casserole in a traditional oven heated to 200° for approx. 25 minutes, or in the microwave for 10 minutes at ¾ power.




for 4 servings:

  • 4 chicken thighs, approx. gr 700
  • 4 strips of bacon
  • 1 zucchini
  • 1 carrot
  • Skaj’s classic flavour
  • Extra virgin olive oil
  • White wine