Informations supplémentaires
30 min.
|
537 kcal
|
easy
|
|
Printable version
1. Cook the chicken
Pat the chicken dry. Season with salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken thighs 6-7 minutes per side until the center is cooked. Transfer to a cutting board and chop finely.
2. Setup
Chop the dill and garlic. Thinly slice the cucumber and onion.
3. Make the sauce
Heat a drizzle of oil in a small saucepan over medium-high heat. Cook the onion for 3 minutes. Add the garlic and cook for 1-2 minutes. Add the flour and mix for 30 seconds. Add the milk, the honey and the mustard.
Stir until the sauce thickens. Let simmer over low heat. Add salt and pepper.
4. Blanch the peas
Bring a small pot of water to a boil. Blanch the peas in the water for 1-2 minutes. Drain.
5. Make the salad
Mix the cucumber with the dill, a drizzle of oil, 1 tsp of cider or rice vinegar, salt and pepper.
6. Plate your dish
Toast the bread to taste. Top with the chicken, a slice of bread, the sauce and the green peas. Serve with the cucumber salad. Bon appétit!
4unitChicken Thighs
4unitSlices of Bread
120mlGreen Peas
1unitHoney
15mlAll-Purpose Flour
200mlMilk 2%
0.5unitYellow Onion(s)
1unitGarlic Clove(s)
1unitEnglish Cucumber(s)
0.5unitDill
30mlDijon Mustard
What you need
pan, saucepans, strainer, bowl, whisk
537 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
11g
17%
cholesterol
140mg
47%
fiber
7g
28%
protein
42g
saturated
4g
20%
sodium
800mg
33%
sugar
27g
trans
0g