Stuffed Chicken thighs with asparagus and mustard sauce

This is more of a modern dish, very easy to make and very tasty.


8 chicken thigh fillets
16 fresh green asparagus
2 carrots, grated
150 g hard cheese or Gruyere cut into sticks
3 tablespoons olive oil
Salt and pepper

4 tablespoons mustard
½ onion, minced
1 tablespoon olive oil
3 tablespoons white wine
½ teaspoon sugar
Salt and pepper


Preheat the oven to 350 degrees.
Rinse the asparagus and snap off the woody ends.
Blanch them slightly in boiling water.
Cut into wide strips 6 pieces of foil.
Take one sheet, grease it from the inside and place the chicken seasoned with salt and pepper. Place on top two asparagus per chicken thigh, add cheese and a some carrot. Drizzle with some olive oil, close the foil and bake for 45 minutes. 
When the chicken is ready, unfold and keep the juices in a bowl.
now for the sauce, saute in a skillet with some olive oil the onion, add the wine and let the alcohol to evaporate. Add the mustard and the chicken juices, sugar, salt and pepper and let it simmer for about 10 minutes.  You can also add some grated carrot in the sauce.

Kali Orexi!

Greek Asparagus cultivation sets off its root back in the 60’s but it’s the last 10 years that the Greek Asparagus production has reached the 15% of European Production.

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