by

Sautéed Chicken Thighs in Olive Oil

Sautéed Chicken Thighs in Olive Oil

Nicely browned chicken thighs with white asparagus sauce. Serve with oranges tossed in mustard dressing.

Ingredients: 2-3 servings

Sautéed Chicken Thighs in Olive Oil
Chicken thighs
2
Olive oil
1 teaspoon
Salt and pepper
a small amount
Black pepper
a small amount
White Asparagus Sauce
◆White asparagus (canned boiled)
3 aspagarus
◆Mayonnaise
3 tablespoons
◆Lemon juice
1/6 lemon worth
◆Horseradish
2 teaspoons
◆White pepper
a small amount
Orange Tossed in Mustard Dressing
◇Orange
1
◇Grainy mustard
1 teaspoon
◇Salt and pepper
a small amount

Steps

1. Cut the boiled white asparagus into 1 cm lengths, and crush with the flat of a knife.
2. Put all the ◆ ingredients into a bowl, and mix.
3. When it's well blended, the sauce is ready!
4. Mix with a spoon. It will separate the asparagus and will help to make a nice sauce.
5. Prepare your "Orange Tossed in Mustard Dressing". Peel the orange using the knife.
6. Cut into pieces lengthwise. (Cut off the white parts.)
7. Cut into bite-sized pieces.
8. Mix in all the ◇ ingredients, and the orange side dish is ready!
9. Sprinkle salt and pepper onto both sides of the chicken thighs.
10. Heat the olive oil in a frying pan.
11. When it's well heated, fry the skin side of the chicken first.
12. Cover with a lid, fry for 2 minutes over high heat, and for 3 minutes over medium heat.
13. The chicken will look like this when you remove the lid.
14. Flip the chicken over. (The skin should be nicely browned.)
15. Cover with the lid again, and fry for 4 minutes over medium heat. Turn off the heat, and let it sit for 2 minutes with the lid on.
16. Slice into your desired size.
17. Serve on a plate, sprinkle with black pepper, and done!
18. Here is another one: "Chicken Breast Salad with Tomato and Dressing" (Recipe ID: 1748022)

Story Behind this Recipe

I was thinking what I should eat with the chicken while sautéing it, and I came up with an idea to use some white asparagus that I had in my fridge.