Ingredients

  • Ingredients for the chicken:

  • Boneless chicken thighs no. 4 (approx. g 600)
  • Organic red wine ml 100
  • Organic extra virgin olive oil g 20
  • Sweet paprika g 2
  • Mild curry g 1
  • Garlic no.1 clove
  • Fresh rosemary g 2
  • Fresh thyme g 2
  • Flour g 40
  • Egg no.1
  • Breadcrumbs g 80
  • Organic extra virgin olive oil for frying to taste
  • Sea salt to taste
  • Black pepper to taste

  • For the side dish and garnish:

  • Fresh spinach g 200
  • Mandarin mostarda g 80
  • Red currants g 30
  • Organic extra virgin olive oil to taste
  • Sea salt to taste

Procedure

  1. Marinate the chicken thighs in organic red wine with organic extra virgin olive oil, garlic, rosemary, thyme, sweet paprika, curry powder, salt, and pepper for at least 6 hours.
  2. Drain the chicken and pat it dry thoroughly. Cook in a steam oven at 65 °C for about 40 minutes, then let it cool. Dredge the thighs in flour, then in beaten egg, and finally in breadcrumbs. Fry in plenty of organic extra virgin olive oil until the coating is golden and crispy, keeping the meat tender and juicy on the inside.
  3. Quickly sauté the spinach in a pan with a drizzle of organic extra virgin olive oil and a pinch of salt, keeping it glossy and tender.
  4. Arrange the spinach on the plate and place the fried chicken in the center. Top with small dots of mandarin mostarda and fresh currants. Finish with a drizzle of organic extra virgin olive oil flavored with a pinch of sweet paprika, and serve.

EXTRA VIRGIN OLIVE OIL PAIRING

The Organic Monocultivar Itrana EVO Oil (Lazio PGI Rome) adds freshness and harmony thanks to its herbaceous and green tomato notes. Its mild spiciness complements the marinade and blends with the citrusy and fruity nuances of the mandarin mostarda and currants.

ORGANIC WINE PAIRING

We recommend a Castelão red wine from the Setúbal Peninsula. The aromas of red fruits and light spicy notes complement the mandarin and currant mostarda, balancing the fried element of the dish.