• 4 large chicken thighs
• 1 GREEK at HOME cooking sauce for Classic Casserole “Lemonato”
• 100ml olive oil (approximately 8 tablespoons)
• 300ml water (approximately 1 cup)
• 1 medium fennel, thinly sliced
• Few seedless grapes
• Salt-pepper
• Fresh rosemary
1. In a large pot, heat the olive oil until hot.
2. Season the chicken thighs with salt and pepper, then place them in the pot skin side down. Sear them well on both sides until golden brown.
3. Add the entire GREEK at HOME cooking sauce, about 1 cup of water (300ml), mix well, and let the chicken cook over medium heat with a closed lid for 1 hour.
4. In a pan, add a little olive oil and sauté the fennel until it gets a light color.
5. Turn off the heat, add the grapes along with fresh rosemary, and mix lightly.
Serving suggestion
Serve the fennel with grapes in the center of the plate, reserving some on the side. Place the chicken thighs on top, pour the remaining sauce from the pan over the dish, and garnish with the reserved fennel and grapes.
Tip: To add an exotic twist to the recipe, add freshly grated ginger during cooking.
