Boneless chicken thighs with vegetables and cheese

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   If necessary, carefully separate the meat from the bones, remove the skin. Salt and pepper the thighs.

2. STEP 2

   

   Fry the chopped onion and garlic for no more than a minute.

3. STEP 3

   

   Add crushed tomatoes / you can take fresh or canned in their own juice, but in any case remove the skin /. Turn on medium heat and evaporate almost all the liquid without a lid. After 10 minutes, add all the seasonings: salt, pepper, a couple of pinches of sugar, basil , oregano. Stir, taste and, if necessary, adjust the taste. Remove from the stove.

4. STEP 4

   

   Bread the thighs: first in flour on both sides, then in a beaten egg, and finally in a mixture of breadcrumbs and cheese.

5. STEP 5

   

   Fry them over low heat for about 3 - 4 minutes on each side, without covering with a lid / so that the crust does not soften, but remains crispy /.

6. STEP 6

   

   Next are several options: B-1, place the tomato mixture directly on the thighs in a frying pan, sprinkle with grated cheese, cover with a lid for a couple of minutes, until the cheese melts and the dish is ready to serve. B-2 transfer the thighs to a baking sheet / if there are a lot of them / and into the oven - until the cheese melts. B-3, transfer to a beautiful refractory form (we will serve it in it), and then under the grill.

7. STEP 7

   

   In any version, add cheese on top of the vegetables and melt it. Bon appetit!