1 Cup of fresh herbs (thyme, oregano, Sage and Basil)
50 GR. butter and 3 extra tablespoons
Salt and pepper to taste
4 with skin but boneless chicken thighs
2 medium onions
8 thin slices of raw ham
8 Sage leaves
4 teaspoon olive oil
Mix the chopped herbs with 50 GR. of butter, salt and pepper.
Spread thighs, deboned with skin bass and brush with 1 tablespoon of butter in the Center and along, roll up and tie with kitchen string.
Peel the onion and cut it in 6 wedges. Cook them 10 minutes in abundant boiling salted water, until they are tender but not soft. Book.
For the ham a feta spread, support 2 Sage leaves, cover with another feta. Brown in a skillet with a tablespoon of oil, 2 minutes on each side, putting a weight over so they are smooth. Repeat the same procedure with the remaining.
Brown thighs 5 minutes on each side with 2 tablespoons butter and 2 oil. Add salt and pepper.
Arrange in a baking dish onions, the thighs and the remaining oil and salt.
Take oven safe 15 minutes. Unleash the thighs, cut them into medium, put them in dishes with onions, the crispy ham and, If you want to, steamed vegetables.
Recipes easy to https://recetasdecocinafaciles.NET /