Chicken Thighs with Vegetables in Foil

Ingredients

• 800 g chicken thighs (4 pieces)
• 200 g light leeks
• 0.25 head cauliflower
• 2 shallots
• 2 red bell peppers
• 0.125 l chicken broth
• 2 tbsp sherry
• 2 tbsp oil
• 1 tbsp paprika powder
• Salt
• black pepper (freshly ground)
• 2 tbsp chives rings

Instructions

1. 1.

   Wash and pat dry the chicken thighs, rub with salt, paprika powder, and black pepper, then sear in oil over low heat until golden brown on all sides.

2. 2.

   Preheat oven to 200°C fan.

3. 3.

   Peel and quarter the shallots. Wash, trim, halve the leeks and cut into ~3 cm pieces. Separate cauliflower into florets, wash and drain well. Wash peppers, halve, remove seeds, and cut into bite‑sized pieces.

4. 4.

   Place chicken thighs with vegetables and broth in a sheet of foil, seal tightly, and puncture the top several times with a needle. Lay on the cold oven rack and bake for about 35 minutes.

5. 5.

   Remove from foil, taste the stock, add sherry and chives rings, then serve.